Creamy Tomato Basil Pesto (Printable)
Velvety tomato base with cream and basil pesto.
# What You Need:
→ Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 2.2 pounds ripe tomatoes, chopped (or 2 cans 14 oz whole peeled tomatoes)
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper
10 - 1/2 cup heavy cream
→ Fresh Basil Pesto
11 - 1 1/2 ounces fresh basil leaves
12 - 1/4 cup pine nuts, toasted
13 - 1/3 cup grated Parmesan cheese
14 - 1 small garlic clove
15 - 1/4 cup extra-virgin olive oil
16 - Pinch of salt
# How-To:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chopped tomatoes and tomato paste; cook for 5 minutes until tomatoes begin to break down.
04 - Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - In a food processor, combine basil, toasted pine nuts, Parmesan, and garlic. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until smooth. Season with salt to taste.
06 - Use an immersion blender or transfer soup to a blender and purée until smooth.
07 - Stir in heavy cream and gently heat through for 2–3 minutes. Adjust seasoning if needed.
08 - Ladle soup into bowls and garnish each with a spoonful of basil pesto. Serve immediately.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you fussed over it for half the day.
- A single swirl of homemade pesto turns comfort food into something elegant enough for guests.
- The recipe forgives mistakes—too thin, too thick, too salty—and you can fix it as you go.
02 -
- Don't skip the tomato paste step—it adds depth that makes people ask what your secret ingredient is.
- Fresh basil pesto can be made hours ahead and actually tastes better as flavors marry, but add the cream to your soup just before serving so it stays glossy.
- The soup thickens as it cools, so if you're reheating leftovers, thin with a splash of broth or water.
03 -
- Buy the best tomatoes you can find in season, or use high-quality canned ones year-round—this soup rises and falls on tomato quality.
- Toasting your pine nuts for just 3 minutes in a dry pan before adding them to the pesto makes them taste like they've been keeping a secret.