Creamy Tomato Soup With Pesto

Recipe by Sharon123
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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