Fresh Tomato Soup With Pesto Cream Recipe
The fresh tomato soup with pesto cream is a flavorful and delicious tomato soup that can be served before meals or as a snack. Made with sundried tomatoes and chicken stock, the tomato soup with pestpo cream has pesto and yogurt cheese for flavor.
Ingredients
2 tsp olive oil 10 mL
1 clove garlic, finely chopped 1
1 onion, finely chopped 1
1/4, cup chopped sun-dried tomatoes 50 mL
4 1b ripe tomatoes, coarsely chopped 2 kg
1 cup homemade chicken stock, or 110-oz/284 mL tin chicken broth plus water 250 mL
1 tsp granulated sugar Salt and pepper to taste 5 mL
Pesto Cream
2 tbsp pesto 25 mL
1/3 cup yogurt cheese 75 mL
Directions
Heat oil in large saucepan or Dutch oven.
Add garlic and onion and cook on low heat for about 5 minutes, or until tender and fragrant.
Add sun-dried tomatoes, fresh tomatoes, stock and sugar.
Bring to boil.
Reduce heat and simmer for about 15 minutes.
Puree soup in food mill, food processor or blender.
Return to heat and season with salt and pepper to taste.
Combine pesto with yogurt cheese.
Ladle soup into bowls and swirl a spoonful of pesto cream into each serving.
Add garlic and onion and cook on low heat for about 5 minutes, or until tender and fragrant.
Add sun-dried tomatoes, fresh tomatoes, stock and sugar.
Bring to boil.
Reduce heat and simmer for about 15 minutes.
Puree soup in food mill, food processor or blender.
Return to heat and season with salt and pepper to taste.
Combine pesto with yogurt cheese.
Ladle soup into bowls and swirl a spoonful of pesto cream into each serving.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
