Time 1h15m Yield 5 to 6 servings Number Of Ingredients 13 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.
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.
Time 8h25m Yield 12 Number Of Ingredients 15 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.
Time 25m Number Of Ingredients 9 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.
Time 1h45m Yield 4-6 serving(s) Number Of Ingredients 26 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).
Yield Makes 6 servings Number Of Ingredients 13 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.
More about “cream of tomato soup with pesto recipes”
Time 30m Yield 6 Number Of Ingredients 6 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.
