Creamy Tomato Soup With Pesto Recipe

Name: Creamy Tomato Soup With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole milk; 3 (14 ounce) cans diced tomatoes, drained (or use fresh!); 2 tablespoons tomato paste; 1 medium onion, chopped; salt and pepper; 1 teaspoon sugar; 4 tablespoons all-purpose flour; 2 tablespoons butter, cut in pieces; 1 stalk celery, coarsely chopped; 2 cloves garlic; Watercress and Hazelnut Pesto use 1/2 cup; 12 12 ounces basil or 12 ounces cilantro; 1/2 1/2 cup pine nuts or 1/2 cup pecans; 1/2 cup extra virgin olive oil, eyeball it; 2 cloves cracked garlic; 1/4 teaspoon ground or grated nutmeg; salt and pepper; 1/2 cup grated parmesan cheese

Servings: persons

4 cups whole milk
3 (14 ounce) cans diced tomatoes, drained (or use fresh!)
2 tablespoons tomato paste
1 medium onion, chopped
salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk celery, coarsely chopped
2 cloves garlic
Watercress and Hazelnut Pesto use 1/2 cup
12 12 ounces basil or 12 ounces cilantro
1/2 1/2 cup pine nuts or 1/2 cup pecans
1/2 cup extra virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
salt and pepper
1/2 cup grated parmesan cheese

1
Heat the milk over moderate heat in a medium pot.
2
Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
3
Pour mixture into milk and raise heat to bring soup to a boil.
4
Reduce heat and then simmer 15 minutes.
5
While soup cooks, make pesto, if not using storebought.
6
Fill the food processor with watercress, loosely packed.
7
Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
8
Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
9
Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
10
Transfer watercress paste to a bowl.
11
Stir in the remaining oil and the cheese.
12
Taste pesto sauce and adjust seasonings.
13
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups whole milk, 3 (14 ounce) cans diced tomatoes, drained (or use fresh!), 2 tablespoons tomato paste, 1 medium onion, chopped, and more.

Yes, Creamy Tomato Soup With Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Tomato Soup With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions