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Recipe : **** Fresh Tomato Soup With Pesto

Fresh Tomato Soup With Pesto
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
this soup may be served chilled, as well as warm.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
soup, tomato, warm

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon grapeseed or other neutral oil
  • 1 small carrot, coarsely sliced
  • 1 small leek, white section only, coarsely sliced
  • 1 small shallot, sliced
  • 1 clove garlic
  • 2 large or 3 medium firm, ripe tomatoes, coarsely chopped
  • 2 sprigs fresh thyme
  • ½ fresh bay leaf
  • coarse salt and freshly ground black pepper, to taste
  • 8 large fresh basil leaves
  • 1 tablespoon tomato paste
  • 700 ml chicken stock, or water, or a combination
  • olive oil

  • Recipe preparation steps

  • 1
    Heat the oil in a saucepan over medium heat. Add the carrot, leek, shallot, and garlic. Sweat without browning. Add the tomatoes, thyme, bay leaf, tomato paste, and chicken stock. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, for about 20 minutes.
  • 2
    Remove the thyme sprigs and bay leaf from the saucepan. Puree the soup in a blender and strain through a fine strainer. Check for salt. Set the soup aside to cool.
  • 3
    Pound the basil leaves along with a little olive oil in a mortar to form a coarse paste.
  • 4
    Divide the cold soup between serving bowls. Place a spoonful of the pounded basil in the center of each bowl.
  • Ready !



 

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