Tomato Basil Pesto Soup

Here’s my question for this gorgeous Fall Sunday:  Why buy tomato soup when it’s this easy to make?!

Especially if you have lots-o pesto to eat your way through à la moi

P.S. Pesto freezes wonderfully, and is easily slicable after a few minutes set out on the counter.

Good to know.

This soup is perfect for a quick evening meal.  Or a quick weekend lunch.  Or a warming snack.  Or all of the above… whatevs

It’s warm, thick and creamy with tangy tomato flavors and all the basil punch that pesto brings to the table soup bowl.

Oh yea, and it takes less than 30 minutes to make, most of that being simmer time.  Psh, easy peasy!

Tomato Basil Pesto Soup
Serves 2-3

• 1/2 onion, diced small
• 1 clove garlic, minced
• 29oz. can plain tomato sauce
• 1 cup milk (at least 1%)
• 1/2 cup water
• 2 tblsp basil pesto
• salt & pepper, olive oil

 Sauté the onion in 1/2 tblsp olive oil for about 5 minutes, adding the minced garlic during the last minute.  You want the onion to soften but not brown. 

Also season w/ salt and pepper.

Now add the tomato sauce and bring to a boil.  Turn down to a simmer, cover and cook 10-15 minutes. 

Now for the final step.  Just stir in the milk, H20 and pesto.  Stir stir stir!

Season with additional salt and pepper as necessary (always taste yo’ food!)

See:  luscious, creamy, tangy soup!

And can you see the little pesto flecks strewn throught?

Cover and let simmer to warm for another 5 minutes before serving.

Note that if you prefer a creamier soup, you could always add more milk. Or even heavy cream if you’re feeling fiesty

But I will tell ya that I wouldn’t recommend skim milk.  It’s so funny because I grew up drinking skim, and now I can’t stand the stuff   Bring on the creamy milk fat please and thank you?

See. Lunch…

Or dinner!

I can already see this soup being really awesome topped with croutons & cheese and popped under the broiler for a few, just like a French Onion soup is served!

Maybe even topped with some pepperoni too to make it “pizza soup”…!

Good thing I have some more leftovers

This soup has endless options    Oh yea, and it was also really pretty darn tasty on its own too. Especially to warm you up from the inside out when the temperature finally turns “Fall” as it has here…

Note that I chose to leave this soup “chunky” by not pureeing the onions and garlic into the soup at the end.  I like to call it “rustic”… also short for lazy here?

Lol kidding friends.  But I don’t mind a tomato soup with texture.  If you aren’t a fan though, throw it in the blender or use an immersion blender to smooth out.

Hey look, this soup makes a wonderful soup & salad combo too!

Fall inspired salad with fresh farmers market greens, freshly picked macoun apples, crumbled feta, raw pepitas & a sweet white balsamic vinagrette.

One of my best salads yet… my mouth is still watering from these amazing macoun apples!

And who knew how great pumpkin seeds were on salads?  What have I been missing out on all these years

Speaking of “and who knew”…

Who knew that CookinFanatic could float?!  

Totally pumped that I mastered this pose this week – somehow on the first try – so of course I had to share!  Next up – split variation?  Love yoga, such a feeling of accomplishment

Anyways. So…

Tell me, are you a tomato soup fan?

Confession:  I never liked the stuff growing up.  It wasn’t until recent years that I became a total tomato soup convert   *shh don’t tell!**

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