Lifestyle
Tomato soup with pesto sauce and parmesan cheese
The acidity of tomatoes provides a perfect backdrop for the nutty flavour of parmesan and the fresh, aromatic qualities of pesto.
There’s something undeniably comforting about a steaming bowl of tomato soup.
At its core, tomato soup is wonderfully straightforward. The foundation typically includes ripe tomatoes, onions, garlic, and a good-quality broth. The magic happens when these simple ingredients are simmered together.
However, if you’re looking to elevate this timeless dish, consider adding a twist with vibrant pesto sauce and the rich, nutty flavour of parmesan cheese. This combination transforms a humble tomato soup into a gourmet experience that’s perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups ripe tomatoes, chopped (or 2 cans of whole tomatoes)
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup heavy cream or milk (optional, for creaminess)
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant.
- Stir in the tomatoes, allowing them to cook down and release their juices, about 10 minutes.
- Pour in the broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 30 minutes.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Add salt, pepper, and sugar to taste. For a creamier texture, stir in the heavy cream or milk.
- Ladle the soup into bowls.
- Add freshly grated parmesan cheese.
Pesto sauce
You can use store-bought pesto, but homemade pesto offers a fresher taste.
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 cloves garlic, minced
- Salt and pepper to taste
Method
- Combine basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth and emulsified.
- Add salt and pepper to taste.
