Tomato And Pesto Soup Recipe

Name: Tomato And Pesto Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 clove garlic minced; 2 shallots finely chopped; 1 carrot peeled and finely chopped; 1/2 cup sun-dried tomatoes in oil rinsed, chopped; salt /pepper; 1/2 cup dry white wine; 2 cups chicken broth; 28 ounces crushed tomatoes you could double this to serve more; 1/2 cup pesto store-bought or see below for my recipe; asiago or Parmigiano Reggiano-topping; crusty bread; sandwich; 3 cups basil leaves; 1/2 cup Parmesan; 2 cloves garlic minced; 1/3 cup pine nuts toasted; 3/4 cup olive oil

Servings: persons

2 tablespoons olive oil
1 clove garlic minced
2 shallots finely chopped
1 carrot peeled and finely chopped
1/2 cup sun-dried tomatoes in oil rinsed, chopped
salt /pepper
1/2 cup dry white wine
2 cups chicken broth
28 ounces crushed tomatoes you could double this to serve more
1/2 cup pesto store-bought or see below for my recipe
asiago or Parmigiano Reggiano-topping
crusty bread
sandwich
3 cups basil leaves
1/2 cup Parmesan
2 cloves garlic minced
1/3 cup pine nuts toasted
3/4 cup olive oil

1
Place all but the olive oil in a food processor. Pulse until combined and then add olive oil and pulse again to desired consistency.
2
In a medium pot, over medium heat, add olive oil, garlic, shallots, carrot and sun-dried tomatoes. Season with salt/pepper, cook for 5 minutes, until softened. Add the wine and simmer for a few minutes. Add a cup of broth and the crushed tomatoes, heat to a boil. Reduce to a simmer for 5 minutes and it's at this point that you could add more broth to achieve your desired consistency. Add the pesto and blend (you will need to allow it to cool before blending in a food processor, blender or with a hand blender). Adjust the seasonings, if needed and serve. Top with cheese and serve with bread or my choice, a mozzarella grilled cheese sandwich.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 clove garlic minced, 2 shallots finely chopped, 1 carrot peeled and finely chopped, and more.

Yes, Tomato And Pesto Soup 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.

Tomato And Pesto Soup

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