Save to Pinterest My neighbor brought over a container of homemade pesto one afternoon, and I had a pot of plain tomato soup already simmering on the stove. On a whim, I drizzled some of that bright green pesto right into my bowl, and the way it swirled through the red was almost too pretty to eat. The flavor was even better, sharp and herbal against the sweet tomato base. That little accident turned into my favorite way to serve tomato soup, and now I always make extra pesto just for this.
I made this for my sister when she came over with a cold last winter, and she sat at my kitchen table with her hands wrapped around the bowl, breathing in the steam. She said the basil smell alone made her feel better. We ended up talking for two hours while she polished off three bowls, and I realized this soup has a way of making people slow down and stay awhile.
Ingredients
- Olive oil: Use a good quality oil for sauteing the base, it builds the foundation of flavor and keeps everything from sticking.
- Onion: Chop it fine so it melts into the soup, sweet and soft, without any chunky bites left behind.
- Garlic cloves: Mince them fresh right before they hit the pan so the aroma is sharp and lively, not bitter.
- Ripe tomatoes: Fresh tomatoes give a brighter flavor, but canned whole peeled tomatoes work beautifully when good fresh ones are out of season.
- Tomato paste: This concentrates the tomato flavor and adds a deep, slightly caramelized richness to the soup.
- Vegetable broth: Homemade or store bought both work, just taste it first to make sure it is not too salty.
- Sugar: Just a teaspoon balances the acidity of the tomatoes without making the soup taste sweet.
- Salt and black pepper: Season as you go, tasting after blending to adjust before serving.
- Heavy cream: Stir it in at the end for a silky, luxurious texture that ties everything together.
- Fresh basil leaves: The star of the pesto, use the brightest green leaves you can find for the best color and flavor.
- Pine nuts: Toast them lightly in a dry pan first if you want extra nutty depth, or swap with walnuts for a milder taste.
- Parmesan cheese: Freshly grated melts into the pesto smoothly and adds a salty, umami punch.
- Extra virgin olive oil: Drizzle it slowly into the pesto while blending so it emulsifies into a smooth, glossy sauce.
Instructions
- Soften the onion:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook until it turns soft and translucent, about five minutes. You will know it is ready when the kitchen smells sweet and the onion pieces are tender.
- Bloom the garlic:
- Stir in the minced garlic and let it cook for just one minute, stirring constantly so it does not burn. The fragrance will hit you right away, sharp and warm.
- Build the tomato base:
- Add the chopped tomatoes and tomato paste, stirring everything together and letting it cook for about five minutes. The tomatoes will start to break down and the paste will darken slightly, deepening the flavor.
- Simmer the soup:
- Pour in the vegetable broth, then add the sugar, salt, and pepper. Bring it all to a boil, then reduce the heat and let it simmer uncovered for twenty minutes, stirring occasionally.
- Make the pesto:
- While the soup simmers, toss the basil, pine nuts, garlic, and Parmesan into a food processor and pulse until everything is finely chopped. With the motor running, drizzle in the olive oil slowly until the pesto is smooth and glossy, then season with a pinch of salt.
- Blend until smooth:
- Once the soup has simmered, use an immersion blender to puree it right in the pot until velvety, or carefully transfer it in batches to a countertop blender. Be cautious with hot liquids and leave the blender lid slightly open to let steam escape.
- Stir in the cream:
- Pour in the heavy cream and stir gently, then taste and adjust the seasoning if needed. Warm the soup through over low heat, but do not let it boil or the cream might curdle.
- Serve with pesto swirl:
- Ladle the soup into bowls and drizzle each one with a generous swirl of basil pesto. Serve immediately while it is hot and the pesto is still vibrant green.
Save to Pinterest One rainy Sunday, I made a double batch of this soup and invited a few friends over without much planning. We ended up sitting around my table dipping crusty bread into our bowls and talking until the sky went dark. Someone said it tasted like a hug, and honestly, I think about that every time I make it now.
Making It Your Own
You can swap the heavy cream for coconut cream if you want a dairy free version, and it adds a subtle sweetness that works surprisingly well with tomatoes. For the pesto, try using arugula or spinach mixed with the basil if you want a peppery twist, or leave out the Parmesan entirely and add nutritional yeast for a vegan option. I have even stirred in a pinch of smoked paprika to the soup base when I wanted a deeper, almost smoky flavor.
Serving and Storing
This soup is perfect with a grilled cheese sandwich on the side, or just a hunk of warm, crusty bread for dipping. Store leftovers in an airtight container in the fridge for up to four days, but keep the pesto separate so it stays bright and fresh. When reheating, do it gently on the stove over low heat, stirring often, and add a splash of broth or water if it has thickened too much.
Little Details That Matter
If you are using canned tomatoes, break them up with your hands as you add them to the pot for a more rustic texture before blending. A pinch of red pepper flakes in the soup or sprinkled on top adds a nice kick if you like a little heat. Always taste the soup after blending and before serving, because the sweetness and acidity of tomatoes can vary so much depending on the season.
- Toast the pine nuts in a dry skillet for a minute or two before blending for a richer, nuttier pesto.
- Drizzle a little extra olive oil on top of each bowl right before serving for a glossy finish.
- If the pesto is too thick, thin it with a tablespoon of the hot soup to help it swirl more easily.
Save to Pinterest This soup has become my go to whenever I need something comforting and quick, and that swirl of pesto turns it into something special every single time. I hope it becomes one of your favorites too.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, absolutely. Two 400g cans of whole peeled tomatoes work perfectly and deliver consistent flavor year-round. The cooking time remains the same.
- → How do I make this soup vegan?
Replace heavy cream with coconut cream and omit Parmesan from the pesto, or substitute with nutritional yeast for a similar umami depth. The rest of the ingredients are naturally plant-based.
- → What can I substitute for pine nuts?
Walnuts, cashews, or even sunflower seeds work wonderfully as alternatives. They provide similar texture and richness while keeping costs down.
- → Can I make the pesto ahead of time?
Yes, prepare it up to 2 days in advance and store in an airtight container. A layer of olive oil on top helps preserve the vibrant green color.
- → How do I prevent the soup from curdling when adding cream?
Let the blended soup cool slightly before stirring in cream, and never allow it to boil after adding dairy. Warm through gently over low heat instead.
- → Is this suitable for freezing?
Freeze the soup base without cream for up to 3 months. Thaw, reheat, then add fresh cream and pesto just before serving for best flavor.