Recipe by Sharon123
This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy!
Top Review by AngBBY
This soup is super simple and super delicious! I used store bought basil pesto and gave it a quick toss in the food processor altogether instead of adding it as a garnish. Great to warm up on a cold rainy or snowy day!
- 4 cups whole milk
- 3 (14 ounce) cans diced tomatoes, drained (or use fresh!)
- 2 tablespoons tomato paste
- 1 medium onion, chopped
- salt and pepper
- 1 teaspoon sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons butter, cut in pieces
- 1 stalk celery, coarsely chopped
- 2 cloves garlic
Watercress and Hazelnut Pesto use 1/2 cup
- 12 ounces watercress, stems removed or 12 ounces basil or 12 ounces cilantro
- 1⁄2 cup hazelnuts, toasted or 1⁄2 cup pine nuts or 1⁄2 cup pecans
- 1⁄2 cup extra virgin olive oil, eyeball it
- 2 cloves cracked garlic
- 1⁄4 teaspoon ground or grated nutmeg
- salt and pepper
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Heat the milk over moderate heat in a medium pot.
- Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
- Pour mixture into milk and raise heat to bring soup to a boil.
- Reduce heat and then simmer 15 minutes.
- While soup cooks, make pesto, if not using storebought.
- Fill the food processor with watercress, loosely packed.
- Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
- Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
- Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
- Transfer watercress paste to a bowl.
- Stir in the remaining oil and the cheese.
- Taste pesto sauce and adjust seasonings.
- Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.