Hearty, filling yet relatively light, comforting, and absolutely delicious, this Tomato Pesto Soup will warm your soul on a cold winter day.Jump to Recipe
Hello everyone! I hope you’re doing well and enjoying March. By the way, do you feel that spring is about to arrive? I did feel it last week. Not anymore. In the last two days, it’s been outrageously freezing here even for me. Indeed, it’s not really cold – around 10 degrees below zero. However, with the humidex being around 22 degrees below zero, that’s not fun. I guess that is how aging feels like – I wasn’t complaining about low temperatures that much in the past.
Yup, March could be a very tricky month. So it is not the time to say “goodbye” to comfort food. Not yet!
That being said, we’ve been enjoying some comforting soups these days. For instance, yesterday I made potato soup with fennel and bacon. Today we enjoyed some broccoli smoked cheddar soup. Perhaps, tomorrow I will make potato mushroom soup. May be with some cheese, too. So much of needed deliciousness these days! Are you jealous?
Tomato Pesto Soup
We enjoyed this hearty Tomato Pesto Soup a couple of weeks ago, though. However, it would have fit the bill this week for sure. Creamy, dreamy, and soul-warming. No cream. A touch of butter for an extra silky consistency. Smoked paprika and chipotle powder for a subtle smoked and spicy kick.
Also, I served it with some pesto (store-bought). I figured that since tomato soup and basil go so well together, why not add pesto? Serve it with some cheesy toasts, and that will be a perfect meal. Indeed, you can also try a combo of pesto and cheese (Think of brie or mozzarella), that’s delicious, too.
Unfortunately, there’s no Daisy’s appearance today. She isn’t a huge tomato soup fan.
More Tomato Soup Ideas
If you like this idea, you can also check some other ideas from my blog:
I hope you like this Tomato Pesto Soup, and you will give it a try, soon. And I certainly hope spring will arrive shortly.
Cheers for now.
Tomato Pesto SoupCourse: Soups
Hearty, filling yet relatively light, comforting, and absolutely delicious, this Tomato Pesto Soup will warm your soul on a cold winter day.
1 medium onion, chopped
1-2 garlic cloves, minced
1 tbsp. olive oil
1 can x 800 gr tomatoes (whole or crushed, plain or with herbs)
1 tbsp. butter (optional)
1/2 tsp. Italian seasoning and smoked paprika, each
a good pinch of salt (Keep in mind pesto is salty)
a little pinch of chipotle
For garnishing and serving: pesto, basil, arugula, pine nuts, bread
- In a large pan add olive oil. Cook the onions, garlic with a pinch the spices, over medium heat, for about 5 minutes.
- Reduce heat. Add the tomatoes and simmer for about 10 minutes. Off heat and let it cook a little until easy to handle.
- Using a regular or immersion blender, process until pureed. Optionally, you can add a piece of butter – this will help make soup smooth and silky. The soup will be quite thick, so might want to add some water. Try and adjust seasoning if necessary. Serve with toasted bread, garnished with pesto, arugula, and pine nuts. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.