Best Cream Of Tomato Soup With Pesto Recipes

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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

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.

5-INGREDIENT CHICKEN PESTO SOUP



5-Ingredient Chicken Pesto Soup image

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt

Steps:

  • Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
  • Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
  • Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

FARMSTAND TOMATO SOUP WITH ARUGULA PESTO



Farmstand Tomato Soup with Arugula Pesto image

Provided by Rebecca Rather

Categories     Soup/Stew     Milk/Cream     Tomato     Lunch     Parmesan     Pine Nut     Arugula     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream
1/4 cup good-quality vodka (optional)
Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • To Make the Soup:
  • Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
  • When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
  • To Make the Pesto:
  • Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
  • To Serve:
  • Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
  • Do it early
  • The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
  • Variation
  • The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.

PESTO TOMATO SOUP



Pesto Tomato Soup image

Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

3/4 cup chopped shallots
Chopped fresh thyme
Butter
1 28-ounce can crushed tomatoes
1/2 cup heavy cream
3 tablespoons prepared pesto
Kosher salt

Steps:

  • In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

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