Tomato Soup with Basil Pesto (Printable)

A velvety tomato soup crowned with a vibrant basil pesto swirl. Creamy, flavorful, and ready in under an hour.

# Ingredient List:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds ripe tomatoes, chopped, or 2 cans (28 ounces) whole peeled tomatoes
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1/3 cup plus 1 tablespoon heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, lightly packed
12 - 1/4 cup pine nuts or walnuts
13 - 1 small garlic clove
14 - 1/3 cup grated Parmesan cheese
15 - 1/4 cup extra virgin olive oil
16 - Pinch of salt

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, approximately 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
02 - Add chopped tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally to meld flavors.
03 - Pour vegetable broth into the pot and add sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until flavors develop and tomatoes break down.
04 - While the soup simmers, combine basil leaves, pine nuts, garlic clove, and Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in extra virgin olive oil until the mixture reaches a smooth consistency. Season with a pinch of salt.
05 - Using an immersion blender, blend the cooked soup until completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender and process until velvety.
06 - Stir heavy cream into the blended soup. Taste and adjust seasoning if necessary. Warm through over medium-low heat but do not allow to boil.
07 - Ladle soup into individual bowls. Drizzle each serving with a decorative swirl of basil pesto. Serve immediately while hot.

# Expert Tips:

01 -
  • The pesto adds a fresh, herby brightness that cuts through the creamy richness in the most satisfying way.
  • It comes together in under an hour but tastes like youve been simmering it all afternoon.
  • You can make it with pantry staples and still end up with something that feels restaurant fancy.
  • Every spoonful has that perfect balance of sweet tomato, tangy cream, and aromatic basil.
02 -
  • Blend the soup in batches if using a countertop blender, and never fill it more than halfway because hot liquid expands and can blow the lid off.
  • Add the cream after blending, not before, or it can curdle from the heat and ruin the smooth texture youve worked for.
  • Taste the soup before serving because different tomatoes and broths vary wildly in saltiness and acidity, and a quick adjustment makes all the difference.
03 -
  • Toast the pine nuts in a dry skillet over low heat until golden and fragrant, watching them closely because they go from perfect to burnt in seconds.
  • If your tomatoes are too acidic, add an extra pinch of sugar or a small grated carrot while simmering to mellow the sharpness naturally.
  • Make the pesto up to three days ahead and store it in the fridge with a layer of oil on top to prevent oxidation and keep the color vibrant.
  • Use an immersion blender for the easiest cleanup and the smoothest texture without the hassle of transferring hot liquid between containers.
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