- A perfectly rich and creamy texture - Lots of flavor from basil pesto - Ready in 30 minutes with only a handful of ingredients
- Unsalted butter - Yellow onion - Carrot - Garlic - Tomato paste
- Whole tomatoes - Chicken broth - Granulated sugar - Heavy cream - Basil pesto
Melt butter in a large pot or Dutch oven over medium-high heat. Add onion and carrot and cook until translucent. Add garlic and tomato paste and cook 1 additional minute until fragrant.
Add tomatoes and chicken broth to pot and bring to a simmer. Reduce heat to medium-low and allow to simmer 10-15 minutes, breaking tomatoes up with a spoon.
Transfer soup to a blender or use an immersion blender to blend soup until smooth. Transfer back to pot.
Add sugar, heavy cream, and basil pesto to soup. Stir well and season with salt and pepper to taste.
Serve tomato soup with croutons, fresh basil, and Parmesan cheese on top. Enjoy!