Heirloom Tomato Soup with Basil Pesto
For a light, refreshing soup that takes advantage of summer’s bounty of fresh tomatoes, try our recipe for Heirloom Tomato Soup. It’s super easy to pull together and prepared Basil Pesto adds just the right level of garlic and cheese to perfectly flavor the soup.
Ingredients
2 tablespoons olive oil
2 large carrot, diced (about 1cup)
1 large onion, diced (about 1 cup)
1 stalk celery, diced (about 1/2 cup)
4 cloves garlic, minced
3 cups Swanson® Vegetable Broth
6 large heirloom tomato, chopped (about 9 cups)
0.25 cup basil pesto
2 large carrot, diced (about 1cup)
1 large onion, diced (about 1 cup)
1 stalk celery, diced (about 1/2 cup)
4 cloves garlic, minced
3 cups Swanson® Vegetable Broth
6 large heirloom tomato, chopped (about 9 cups)
0.25 cup basil pesto
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook and stir for 30 seconds.
Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Season to taste.
Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.
Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Season to taste.
Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.
Heirloom Tomato Soup with Basil Pesto
For a light, refreshing soup that takes advantage of summer’s bounty of fresh tomatoes, try our recipe for Heirloom Tomato Soup. It’s super easy to pull together and prepared Basi...
Directions
Print
Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook and stir for 30 seconds.Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Season to taste.Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.
Ingredients
2 tablespoons olive oil2 large carrot, diced (about 1cup)1 large onion, diced (about 1 cup)1 stalk celery, diced (about 1/2 cup)4 cloves garlic, minced3 cups Swanson® Vegetable Broth6 large heirloom tomato, chopped (about 9 cups)0.25 cup basil pesto
Vegetable Stuffing Bake
You don't need meat in your main dish....t...
Tomato Mocktail
Campbell's® Tomato Juice is mixed with le...
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisi...
Low FODMAP Zucchini & Eggplant Lay...
This recipe for Low FODMAP Zucchini & Egg...