Creamy Tomato Soup With Pesto Recipes

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CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP WITH PESTO



Creamy Tomato Soup With Pesto image

This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

4 cups whole milk
3 (14 ounce) cans diced tomatoes, drained (or use fresh!)
2 tablespoons tomato paste
1 medium onion, chopped
salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk celery, coarsely chopped
2 cloves garlic
12 ounces basil or 12 ounces cilantro
1/2 cup pine nuts or 1/2 cup pecans
1/2 cup extra virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Heat the milk over moderate heat in a medium pot.
  • Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
  • Pour mixture into milk and raise heat to bring soup to a boil.
  • Reduce heat and then simmer 15 minutes.
  • While soup cooks, make pesto, if not using storebought.
  • Fill the food processor with watercress, loosely packed.
  • Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
  • Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
  • Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
  • Transfer watercress paste to a bowl.
  • Stir in the remaining oil and the cheese.
  • Taste pesto sauce and adjust seasonings.
  • Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.

Nutrition Facts : Calories 738.8, Fat 55.3, SaturatedFat 15, Cholesterol 50.7, Sodium 1084.2, Carbohydrate 46.7, Fiber 7.4, Sugar 28.4, Protein 21.2

TOMATO & BASIL SOUP



Tomato & basil soup image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.

Provided by Good Food team

Time 25m

Number Of Ingredients 9

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

  • Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  • Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

SOUL-WARMING TOMATO-PESTO SOUP



Soul-Warming Tomato-Pesto Soup image

I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!

Provided by Anjelica Klade

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 8h25m

Yield 12

Number Of Ingredients 15

3 (14 ounce) cans vegetable broth
2 (14 ounce) cans Italian-style diced tomatoes, undrained
2 (6 ounce) cans tomato paste
3 stalks celery with leaves, chopped
2 onions, chopped
6 cloves garlic, minced
1 cup shredded carrot
1 cup water
1 teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon ground black pepper
1 cup instant rice
1 (7 ounce) container pesto
⅛ cup shredded Parmesan cheese, or to taste
12 slices crusty bread, or to taste

Steps:

  • Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
  • Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 32.3 g, Cholesterol 6.3 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.4 g, SaturatedFat 2.6 g, Sodium 793 mg, Sugar 7.8 g

CREAM OF TOMATO SOUP WITH GREEN CHILIES AND CILANTRO PESTO



Cream of Tomato Soup With Green Chilies and Cilantro Pesto image

Submitted per request for tomato soup and I thought this seemed really interesting and a bit different from the ordinary tomato soup. Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories     Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 26

2 tablespoons olive oil
6 stalks celery, chopped
1 leek, chopped (white part only)
1 onion, chopped
3 lbs tomatoes, chopped (ripe or canned)
2 cups chicken stock or 2 cups chicken broth
2 tablespoons fresh parsley, chopped
1/2 cup fresh basil, chopped
3 bay leaves
3 sprigs thyme or 1 teaspoon dried thyme
3 sprigs marjoram or 1 teaspoon dried marjoram
6 tablespoons butter
6 tablespoons flour
2 cups half-and-half
4 poblano chiles or 4 anaheim chilies, roasted,peeled,seeded and diced
2 tomatoes, peeled,seeded and diced (I usually don't bother peelling tomatoes)
1 tablespoon sugar
salt
white pepper
2 cups fresh cilantro leaves
1/2 cup fresh parmesan cheese, grated
1/3 cup pumpkin seeds, hulled
1/4 cup olive oil
5 teaspoons lemon juice
5 cloves garlic, chopped
1/2 teaspoon salt

Steps:

  • Heat oil in large saucepan or dutch oven over medium low heat. Add celery, leek and onion and cook for 15 minutes or until vegetables are tender.
  • Add next 7 ingredients (tomatoes- marjoram) and simmer for 45 minutes or until vegetables are tender.
  • Strain soup, pressing on solids to extact as much liquid as possible, discard solids.
  • In same saucepan as used to make tomato broth/soup, melt butter over medium-low heat. Add flour and whisk for about 10 minutes.
  • Whisk in soup and simmer for 20-30 minutes or until thickened.
  • Stir in half and half and continue simmering until heated through.
  • Add chilie, tomatoes, 2 tablespoons pesto, sugar, salt and pepper.
  • To make pesto: MIx all pesto ingredients (cilantro- salt) together in a food processor for 2 minutes until smooth. Store in jar in refrigerator (can be kept in refrigerator for 2 weeks or frozen).

Nutrition Facts : Calories 838.3, Fat 63, SaturatedFat 26.2, Cholesterol 105.2, Sodium 910.6, Carbohydrate 54.3, Fiber 8.6, Sugar 21.8, Protein 21.7

CREAMY TOMATO SOUP



Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAM OF TOMATO SOUP WITH PESTO



Cream of Tomato Soup with Pesto image

Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.

Provided by DASKDS

Categories     Tomato Soup

Time 30m

Yield 6

Number Of Ingredients 6

1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup half-and-half cream
salt and pepper to taste
2 tablespoons basil pesto

Steps:

  • Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
  • Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 9.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 1209.8 mg, Sugar 5.8 g

CHILLED ROASTED TOMATO SOUP WITH PESTO



Chilled Roasted Tomato Soup with Pesto image

Categories     Soup/Stew     Food Processor     Tomato     Picnic     Vegetarian     Backyard BBQ     Basil     Cucumber     Bell Pepper     Summer     Chill     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Soup
1 large red bell pepper
2 pounds tomatoes
2 cups canned tomato-vegetable juice (such as V-8)
1 cucumber, peeled, seeded, chopped
3 green onions, chopped
1 garlic clove, peeled
Pesto
1 cup (packed) fresh basil leaves
2 tablespoons pine nuts
1 garlic clove, peeled
1/3 cup extra-virgin olive oil
6 purchased breadsticks

Steps:

  • For soup:
  • Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
  • Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3 ingredients in processor until almost smooth. Transfer to bowl. Add 1 1/2 cups tomato-vegetable juice; season soup to taste with salt and pepper.
  • For pesto:
  • Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
  • Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with breadsticks.

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