Pesto Tomato Soup
Swirled with fresh basil pesto, this creamy pesto tomato soup is made completely from scratch and the ultimate grilled cheese sidekick!
Servings 6 servings
Calories 283kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 3 medium cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cans (28 oz each) whole peeled tomatoes, undrained
- 2 cups chicken broth
- 4 teaspoons granulated sugar
- 3/4 cup heavy whipping cream
- 1/3 cup basil pesto
- Salt and pepper to taste
- Fresh basil, grated Parmesan cheese, and croutons for topping
Instructions
- Melt butter in a medium pot or Dutch oven over medium-high heat. Add onion and carrot and cook 3-5 minutes until tender. Add garlic and tomato paste and cook 1 additional minute until fragrant.
- Add tomatoes and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow soup to simmer 10-15 minutes, breaking tomatoes up with a wooden spoon occasionally.
- Transfer soup to a blender or use an immersion blender to blend soup until smooth.
- Transfer soup back to pot and fold in sugar, heavy cream, and pesto until combined. Season soup with salt and pepper to taste and serve warm with fresh basil, Parmesan cheese, and croutons on top. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 12 oz soup | Calories: 283kcal | Carbohydrates: 14.7g | Protein: 4.4g | Fat: 36.5g | Saturated Fat: 12.3g | Cholesterol: 46mg | Sodium: 367mg | Potassium: 162mg | Fiber: 1.8g | Sugar: 7.4g | Calcium: 84mg | Iron: 1mg