20-Minute Tomato Soup with Sun-Dried Tomato Pesto
Made from scratch in about 20 minutes but tastes extra-special thanks to a little pesto mixed in. Plus, a simple technique makes it creamy and rich without tons of dairy. The end result is the coziest soup to save your busy nights and accompany your stretchiest grilled cheese sandwiches.
Ingredients
- 4 Tablespoons butter
- 3 Tablespoons sun-dried tomato pesto see note
- 3 cloves garlic minced
- 1 teaspoon dried basil
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 and 3/4 cups low-sodium chicken or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4-1/2 cup cream or half-and-half optional
Instructions
- Melt butter in a large Dutch oven or stockpot over medium heat. Stir in the pesto, garlic, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 30-60 seconds, until fragrant.4 Tablespoons butter, 3 Tablespoons sun-dried tomato pesto, 3 cloves garlic, 1 teaspoon dried basil, kosher salt and black pepper
- Sprinkle the flour on top. Whisk well and cook for another 1-2 minutes.1/4 cup all-purpose flour
- Slowly whisk in the broth. Ideally, you’ll add a large splash of liquid, then whisk until the mixture thickens again, and repeat until all the broth is incorporated. It won’t thicken much after the last splash of broth goes in, but it should return to an even consistency.2 and 3/4 cups low-sodium chicken or vegetable broth
- Stir in the tomatoes and Parmesan. Bring to a simmer and let it bubble for 5-10 minutes for the flavors to mingle.1 (28 ounce) can crushed tomatoes, 1/2 cup grated Parmesan cheese
- Blend if you want an extra-smooth soup, then stir in cream or half-and-half if using. Sample and season with more salt and pepper to taste. Enjoy!1/4-1/2 cup cream or half-and-half
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Notes
- Pesto: Feel free to substitute basil pesto or another variety here; the flavor will be amazing with any quality pesto you choose. No pesto? Use 4 Tablespoons tomato paste and be prepared at the end to add extra seasonings to taste: more dried basil, dried oregano, thyme, etc.
- Tomatoes: You can use whole peeled tomatoes if you don't mind blending the soup; crushed tomatoes allow you to skip that step.
- Blending: If you do want to blend the soup, an immersion blender is by far the easiest way to do so, but you also can transfer to a traditional blender, of course. Do so in batches and make sure to leave room at the top so the hot liquid doesn't put too much pressure on the lid.
- Gluten-Free: Use your favorite 1-for-1 gluten-free flour; it will work the same.
- Make Ahead: Prepare the soup fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
- Storage: If stashing leftovers, transfer to an airtight storage container—these lidded deli containers are the best for soup—and keep in the fridge. It lasts at least 3-4 days.
- Freezing: Stash in any freezer-safe container and leave several inches of room because the liquid will expand as it freezes solid. Store for up to about 3 months. Defrost overnight in the fridge and warm as needed.
Nutrition Estimate
Calories: 291 kcal, Carbohydrates: 23 g, Protein: 12 g, Fat: 19 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.5 g, Cholesterol: 47 mg, Sodium: 878 mg, Potassium: 785 mg, Fiber: 4 g, Sugar: 11 g, Vitamin A: 1013 IU, Vitamin C: 20 mg, Calcium: 225 mg, Iron: 3 mg