This soup is just divine! I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone. Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.
It is super easy to make. If you don’t have a stick blender, you can just eat it as is and it will be just as delicious. I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.
Creamy Tomato Pesto Soup
2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste
Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.
Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.
Using a stick blender, blend until smooth. If no stick blender is available, serve as is.
Serve with crackers or garlic bread if desired.
Makes 4 servings.
Adapted from Paws-itively Good Chow
Happy Cooking!
I’ve been meaning to make something like this for so long! And now I’ve found the perfect recipe
I really love your blog!
Thank you so much! I hope you enjoy the soup
One of my fave things! This looks great – thanks for sharing!
It is “lick-the-bowl” worthy!
When do you add the cream? I’m assuming after blending?
Yikes! I just fixed the recipe ~ thanks for pointing that out! Add the cream after adding the tomatoes. Sounds weird but it works!
Tomato soup lover here
I hope you try this recipe ~ it’s Mr. Meat Eater approved!