Tomato Pesto Soup
This recipe is a tasty grown-up version of a childhood classic.
Servings 6
Calories 380
Ingredients
- 2 tablespoons good olive oil
- 1 Large Onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- 4 cups chicken stock
- 1 28-ounce can crushed tomatoes
- ½ cup grated parmesan cheese
- salt and freshly ground pepper
- Red pesto For topping
For the croutons:
- 4 slices of thick sliced white bread toasted
- 2 tablespoons butter
- 8 ounces white cheddar cheese grated
Instructions
- Start with adding the carrots, celery, and onion to a food processor with the regular blade.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots and celery and cook over medium-low heat for 10 minutes, stirring occasionally, until soft.
- Add the garlic and cook for another minute.
- Stir in the chicken stock, tomatoes and salt and pepper to taste.
- Bring the soup to a boil, then lower the heat and simmer for 20 minutes.
- remove from the heat, add the Parmesan cheese and using a hand blender puree the soup.
For the Croutons:
- Heat your broiler/grill to medium high heat. Place the toasted bread on a cookie sheet and butter them.
- Spread the cheese evenly over the slices and place under the broiler/grill for 30 seconds to 1 minute (until melted and golden brown)
- Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
- Serve the soup with a dollop of red pesto and warm cheesy croutons.
Notes
- When cooking the garlic, be careful not to let it brown too much. Burned garlic will taste bitter and change the flavor of the soup.
- For added intensity of tomato flavor add a tablespoon of tomato paste to the tomatoes before adding the stock.
- Add cream for a velvety texture.
Nutrition
Calories: 380 | Carbohydrates: 18g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 725mg | Potassium: 334mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2325IU | Vitamin C: 3.1mg | Calcium: 429mg | Iron: 1.3mg