Tuscan Tomato Soup

READY IN: 40mins
Recipe by Ridgely

Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!

Top Review by jess_ut

So I went to this Chef's Table place and that is what inspired me to make this soup! WHAT LUCK! I made my own pesto from basil that I got at the farmers market. I would have made the pesto stronger which would have given the soup a better flavor...but that was my fault. This soup was VERY GOOD!! I may next time use a fat free half and half to cut down on calories and fat. I will also use some type of strong flavor cheese to put on the top as well. Parmeasan?? THANKS!

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
  • 2 cups chicken stock
  • 1 12 cups whipping cream
  • 1 cup basil pesto
  • salt and pepper, to taste

Directions

  1. Heat oil in a medium large soup pot.
  2. Add onions and cook over medium-low heat until completely translucent.
  3. Add tomatoes and bring to a simmer.
  4. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
  5. Add whipping cream. Add pesto.
  6. Blend to desired consistency with hand blender, food processor or blender.
  7. Adjust seasoning with salt and pepper.

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