CREAMY TOMATO SOUP WITH PESTO
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
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
PESTO TOMATO SOUP
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
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.
FARMSTAND TOMATO SOUP WITH ARUGULA PESTO
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
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.
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