My aunt recently sent an email to my extended family inviting everyone over for “amazing tomato soup you don’t want to miss,” or something to that effect. Well, I didn’t want to miss the soup, but I had no choice since I live nowhere near any family! I knew I had to eat this soup one way or another. Thankfully she shared the recipe, saving me a few hundred dollars in airfare.
This Tuscan Tomato Soup is very yummy. And easy to make! Quick disclaimer before you start thanking me for sharing a healthy recipe to complement your New Years diet resolutions. Um, yeah, there’s cream in it. But cream has protein and calcium, right? Are you with me, health gurus?
Tuscan Tomato Soup
Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (that’s me!)
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (Auntie Barb likes Target’s pesto better than Costco’s; I used Trader Joe’s, which was 1 oz short of a cup but still tasted great; you could always make it, I suppose)
- Salt and Pepper, to tasteHeat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
Add whipping cream. Add pesto.
Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
This looks so good, I will put it on my list, I make a Tomato Soup that is similar but I add cream cheese instead of whipping cream and I haven’t tried it with the pesto so I will definitely give this a shot. Thanks for the recipe.
Comment by Busymom3 — January 5, 2010 @ 5:18 pm
1.5 Cups Heavy Whipping Cream??? ay, ay, ay, you’ll shoot your eye out kid!
I still like it though:)
Comment by anne marie — January 5, 2010 @ 8:34 pm
Pesto is a nice added touch. This sounds really good and I love receipes with only a few ingredients for this working mom.
Comment by Jennifer — January 6, 2010 @ 5:44 am
This sounds fantastic! You could always sub half and half for cream to save on calories.
Comment by Katie @ goodLife {eats} — January 6, 2010 @ 8:18 am
Mmmm … looks great! I like all of TJ’s pestos, by the way. Last week, we tried the lemon artichoke variety and it was delish. My husband couldn’t get enough of it. Unfortunately, it’s a little high in the calorie department, so it will only occasionally be gracing our table.
Comment by Hillary — January 6, 2010 @ 8:23 am
This really does look fabulous! I need to start making these Tomato Soup.Thanks!
Comment by cookeaze — January 6, 2010 @ 10:31 am
Oooh, this looks yummy. And just in time to redeem tomato soup in my eyes. Over the winter break I had some Campbells Tomato Soup and it was so bland. Have my tastebuds changed or have they revamped their recipe? I had to add garlic, salt and pureed tomatoes to give it any flavor at all. So this looks yummy. And I won’t be lazy and just open a can if I can look forward to this.
Comment by Margot — January 6, 2010 @ 1:28 pm
Chef’s Table is our favorite fancy restaurant. I’ve never eaten anything there I didn’t LOVE.
Comment by Petit Elefant — January 6, 2010 @ 3:10 pm
Sounds fabulous. You can always use evaporated milk in place of some or all of the cream. I’m definitely making it this week…or next week! I found a recipe for roasted tomato black bean soup over the weekend to try as well. I may over dose on lycopene!
Comment by Collette — January 6, 2010 @ 4:51 pm
evaporated milk, what a GREAT idea collette! so glad you commented. if that tomato black bean soup is good, send me the recipe, please!
I guess I’ll have to go to Chef’s Table next time I’m in Utah!
Comment by Jane Maynard — January 6, 2010 @ 5:09 pm
This soup is truly and wonderfully delicious!
Comment by Amy Worthington — January 6, 2010 @ 5:29 pm
The cream and the pesto just takes this to a whole different level. oh yum.
Comment by Ciaochowlinda — January 6, 2010 @ 6:06 pm
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Made this and it was a HUGE hit with my family.
LOL!
My mother kept telling me it was Damn good!!!!
Comment by Kjell — January 25, 2010 @ 8:48 pm