Creamy Tomato Soup with Pesto
Warm, comforting, and bursting with flavor, this Creamy Tomato Soup with Pesto is the ultimate combination of classic comfort food and gourmet flair. Made with wholesome ingredients like sweet diced onions, rich canned tomatoes, and a touch of heavy cream, this soup achieves a luxurious texture and vibrant flavor balance. The star of the dish is the drizzle of fresh basil pesto on top, adding a burst of herby freshness and a pop of color, while optional crusty bread makes it the perfect pairing for dipping. Ready in just 40 minutes, this easy recipe is perfect for a cozy weeknight dinner or an elegant appetizer. Whether you’re craving something hearty or looking for a vegetarian-friendly dish, this creamy tomato soup promises to be a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 28 ounces Canned whole peeled tomatoes
- 2 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons (for serving) Fresh basil pesto
- (optional, for serving) Crusty bread
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onions and sauté until softened and translucent, about 5-7 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Pour in the canned whole peeled tomatoes along with their juices. Use a wooden spoon to break up the tomatoes slightly.
Add vegetable broth, sugar, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend until creamy (be cautious with hot liquids).
Return the soup to low heat and stir in the heavy cream. Simmer for another 2-3 minutes without boiling.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and drizzle each serving with a tablespoon of fresh basil pesto. Swirl gently with a spoon for a decorative finish.
Serve hot with crusty bread on the side if desired.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 50.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
