Tomato Soup with Herb Pesto

Tomato Soup with Herb Pesto

Prep Time 20 MIN

Cook Time 15 MIN

Serves 6

Ingredients:

  • 2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes
  • 1/3 cup (75 mL) olive oil, divided
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tsp (5 mL) each salt and pepper, divided
  • 4 cups (1 L) reduced-sodium chicken broth
  • 1/2 cup (125 mL) chopped jarred roasted red peppers
  • 2 bay leaves
  • 1/3 cup (75 mL) 35% whipping cream
  • 2 tbsp (30 mL) lemon juice, divided
  • 1/3 cup (75 mL) finely chopped fresh basil
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) finely chopped almonds
  • 1 tbsp (15 mL) finely chopped fresh dill
  • 1 clove garlic, minced

Directions:

  1. Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.
  2. Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.
  3. In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.
  4. Divide soup among bowls. Top with herb pesto.

Chef's Tip:

Serve with classic grilled cheese sandwiches made with aged Cheddar cheese.