Pin It My kitchen windows were fogged up one rainy afternoon when I decided soup was the only answer. I had a bag of tomatoes turning soft on the counter and a bunch of basil wilting in the fridge. Instead of tossing them, I made this soup and swirled in pesto at the last second. The green against the red looked like something from a café, and it tasted even better than it looked.
I made this for my neighbor once after she had a long week, and she texted me later asking if I had opened a secret soup shop. She said the pesto was the part that made her feel fancy. I never told her how easy it actually was. Some recipes are better when they keep a little mystery.
Ingredients
- Olive oil: Use a decent one for sautéing, it builds the flavor base and keeps everything from sticking.
- Onion: Chop it fine so it melts into the soup and sweetens as it cooks.
- Garlic cloves: Fresh is best here, the smell when it hits the oil is half the reason I cook.
- Ripe tomatoes: If yours are mealy or pale, canned whole peeled tomatoes work better and taste richer.
- Tomato paste: This deepens the tomato flavor and adds body you cant get from fresh alone.
- Vegetable broth: Homemade is lovely, but a good store bought carton does the job without fuss.
- Sugar: Just a teaspoon balances the acidity, especially if your tomatoes are tart.
- Salt and black pepper: Season as you go, taste at the end, and adjust without fear.
- Heavy cream: This makes the soup velvety and ties everything together with richness.
- Fresh basil leaves: The star of the pesto, use the greenest leaves you can find.
- Pine nuts: They blend into a creamy paste, but walnuts or cashews work if thats what you have.
- Garlic clove for pesto: One small clove is plenty, too much and it bites back.
- Parmesan cheese: Freshly grated melts into the pesto and adds that nutty sharpness.
- Extra virgin olive oil: The good stuff matters here since its not cooked, it flavors the pesto directly.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add your chopped onion. Let it cook gently until its soft and translucent, about five minutes, stirring now and then so it doesnt brown.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute until the smell fills your kitchen. Dont let it brown or itll turn bitter.
- Build the tomato base:
- Add your chopped tomatoes and tomato paste, stirring everything together. Let it cook for five minutes so the tomatoes start to break down and the paste darkens slightly.
- Simmer the soup:
- Pour in the vegetable broth, then add sugar, salt, and pepper. Bring it to a boil, then lower the heat and let it simmer uncovered for twenty minutes, stirring occasionally.
- Make the pesto:
- While the soup bubbles away, toss basil, pine nuts, garlic, and Parmesan into a food processor. Pulse until finely chopped, then drizzle in olive oil with the motor running until smooth and bright green.
- Blend until silky:
- Once the soup has simmered, use an immersion blender right in the pot or carefully transfer it in batches to a blender. Blend until completely smooth with no chunks left.
- Finish with cream:
- Stir in the heavy cream and taste the soup. Adjust the salt or pepper if needed, then warm it through gently without letting it boil.
- Serve with the swirl:
- Ladle the soup into bowls and drizzle a generous spoonful of pesto on top. Use a spoon to swirl it lightly, then serve right away while its hot.
Pin It The first time I served this at a small dinner, someone asked if I had trained in Italy. I laughed and said no, just a lot of trial and error in my tiny kitchen. But that pesto swirl really does make it look like you know what youre doing, even if youre winging it.
Making It Your Own
This soup is forgiving and flexible. If you want it vegan, swap the cream for coconut cream and use nutritional yeast or vegan Parmesan in the pesto. You can also roast the tomatoes first for a deeper, smokier flavor. I did that once by accident when I forgot them in the oven, and it turned out to be one of the best versions I ever made.
What to Serve Alongside
Crusty bread is the obvious choice, but grilled cheese sandwiches dunked into this soup are dangerously good. I also like serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. On colder nights, I double the batch and freeze half for later when I need comfort in a hurry.
Storage and Reheating
The soup keeps in the fridge for up to four days in an airtight container. Reheat it gently on the stove, adding a splash of broth or water if it thickens too much. The pesto is best made fresh, but it will last three days in the fridge if you cover the surface with a thin layer of olive oil.
- Freeze the soup without the cream, then stir it in after reheating.
- Pesto can be frozen in ice cube trays for easy single servings.
- Always taste and adjust seasoning after reheating, flavors dull when chilled.
Pin It This soup has pulled me through rainy days, lazy Sundays, and evenings when I needed something that felt like a hug. I hope it does the same for you.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Absolutely. Two cans (800g) of whole peeled tomatoes work perfectly as a convenient substitute for fresh ripe tomatoes. The flavor profile remains just as delicious.
- → How do I achieve a perfectly smooth texture?
Use an immersion blender directly in the pot for the easiest approach, or carefully blend the soup in batches using a countertop blender. Either method will give you that silky, velvety consistency.
- → What's the best way to make the pesto?
A food processor makes quick work of combining basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped, then gradually drizzle in olive oil while the motor runs until you reach a smooth consistency.
- → Is this soup suitable for a vegan diet?
Yes. Substitute the heavy cream with coconut cream and use vegan Parmesan in the pesto. The dish remains flavorful and satisfying while being completely plant-based.
- → Can I prepare this soup ahead of time?
The soup base can be made up to 2 days ahead and refrigerated. Make the pesto fresh on serving day for the best flavor and vibrant color. Simply reheat the soup gently before adding cream and pesto.
- → What nuts can I substitute for pine nuts?
Walnuts and cashews are excellent alternatives to pine nuts. They provide similar texture and richness to the pesto, with only a subtle shift in the overall flavor profile.