Although I am a soup person, I have never been a tomato soup fan. As a child, the only soup I knew to be cooked in my home was tomato soup. Tomatoes and onions boiled together in a pressure cooker till mushy and then pureed in a blender; poured back into a pan, seasoned with salt and ground black pepper and voila!
No wonder I still groan at the mention of tomato soup.
I don’t even like those heavily sweetened versions with added cream that we get in restaurants here.
So I came up with my rustic version, almost an extension of my basic tomato sauce and instead of adding basil, I added good tablespoons full of pesto to give the soup another dimension.
I blend the tomatoes after boiling them as I don’t prefer blending the soup. I like some texture of bits of onion but for a more refined version, the soup can be blended and strained to give a smooth creamy finish.
Tomato Pesto Soup Recipe
- Tomatoes- 500gms
- Onion-1 large, finely chopped
- Garlic-2 cloves
- Pesto- 1-2 tbsp
- Olive Oil-2 tsp
- Water-4 cups
- Bay leaf-1
- Oregano-1/4 tsp,dried
- Black pepper-1/4 tsp, ground
- Salt- 2 tsp
- Sugar-1/2 tsp
- Chop the onion,garlic and prepare the tomatoes for boiling (see the picture with the chopping board).
- Blanch the tomatoes in pan of boiling water for 5 mins till the skin wrinkles. Peel the tomatoes and blend the peeled tomatoes in a blender to a smooth puree.
- In a pan over high flame, add the oil. Then add the onion,garlic,bay leaf and the cloves.
- Once the onions get lightly browned, add the paprika and mix well for about 30 seconds.
- Add the tomato puree, sugar,salt and pepper.
- Once the tomatoes start simmering add the water and let it come to a boil.
- Lower the flame to medium and let it simmer for 15-20mins.
- Add pesto to the pan and taste for seasoning.
- Serve hot with croutons or garnished with a basil leaf.