Tomato-Pesto Soup Recipe

Name: Tomato-Pesto Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOMATO-PESTO SOUP:; 1-1/2 Tablespoon Olive Oil; 1 whole Small Yellow Onion, Diced; 3 cloves Garlic, Minced; 1 Tablespoon Dried Basil Leaves; 1 teaspoon Dried Oregano Leaves; 1 pinch Crushed Red Pepper Flakes Or Cayenne Pepper; 3 Tablespoons Tomato Paste; 3 Tablespoons Basil Pesto; 47 ounces, fluid Diced Tomatoes With Juice; 32 ounces, fluid Crushed Tomatoes; 1-1/2 Tablespoon Granulated Sugar; 1 teaspoon Coarse Salt, Plus More To Taste; 1/2 teaspoons Ground Black Pepper; 1/2 cups Coconut Milk, Half And Half Or Cream; FOR THE CROUTONS:; 6 Tablespoons Olive Oil; 2 teaspoons Garlic Powder; 1 pinch Coarse Salt; 1 loaf Sourdough Or Whole Grain Bread, Cubed; 1/4 cups Shredded Mozzarella Cheese

Servings: persons

FOR THE TOMATO-PESTO SOUP:
1-1/2 Tablespoon Olive Oil
1 whole Small Yellow Onion, Diced
3 cloves Garlic, Minced
1 Tablespoon Dried Basil Leaves
1 teaspoon Dried Oregano Leaves
1 pinch Crushed Red Pepper Flakes Or Cayenne Pepper
3 Tablespoons Tomato Paste
3 Tablespoons Basil Pesto
47 ounces, fluid Diced Tomatoes With Juice
32 ounces, fluid Crushed Tomatoes
1-1/2 Tablespoon Granulated Sugar
1 teaspoon Coarse Salt, Plus More To Taste
1/2 teaspoons Ground Black Pepper
1/2 cups Coconut Milk, Half And Half Or Cream
FOR THE CROUTONS:
6 Tablespoons Olive Oil
2 teaspoons Garlic Powder
1 pinch Coarse Salt
1 loaf Sourdough Or Whole Grain Bread, Cubed
1/4 cups Shredded Mozzarella Cheese

1
For the tomato-pesto soup:
2
Heat olive oil in a stock pot to medium heat. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Add dried basil, dried oregano and crushed red pepper flakes or cayenne pepper. Stir in tomato paste and pesto.
3
Bring heat to medium-high and add diced tomatoes and crushed tomatoes. Stir in sugar, 1 teaspoon salt and pepper. Allow to simmer for 20-25 minutes.
4
Puree soup using a stick blender, until smooth. (If desired, send portions of soup through a fine mesh strainer, into a bowl, using a spatula to assist.) Pour soup back into the pot. Stir in coconut milk, half-and-half or cream. Taste and adjust seasoning, if necessary.
5
For the cheesy garlic bread croutons:
6
Preheat oven to 400u00b0F.
7
In a large bowl, whisk together olive oil, garlic powder and salt. Place cubed bread into the bowl and toss to combine. Spread bread cubes out onto a large baking sheet. Bake for 8-9 minutes, until crispy.
8
Sprinkle cheese on croutons and bake for an additional 3 minutes, until cheese is melted and starting to brown. Serve as a garnish for tomato soup.

710

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 21 ingredients. The key ingredients include: FOR THE TOMATO-PESTO SOUP:, 1-1/2 Tablespoon Olive Oil, 1 whole Small Yellow Onion, Diced, 3 cloves Garlic, Minced, and more.

Yes, Tomato-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-Pesto Soup

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