Fresh Tomato Soup with Basil Pesto
Published Feb 29, 2020
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This Fresh Tomato Soup with Basil Pesto is a delicious way to pack in healthy veggies. It’s flavorful, colorful, and is nice as a starter for entertaining.
Fresh Tomato Soup with Basil Pesto
Ingredients
- 8 large sweet tomatoes, (any type you like)
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, , chopped
- 3 cloves garlic, , chopped
- 2 medium carrots, , roughly sliced
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 cups gluten-free vegetable broth
For serving:
- 2 tablespoons extra-virgin olive oil, , for drizzling
- 4 tablespoons basil pesto
- 2 tablespoons roasted sunflower seeds
- 4 tablespoons onion sprouts, broccoli sprouts, or alfalfa sprouts
Instructions
- Wash the tomatoes and place them in a large bowl. Add boiling water and leave for 5 minutes. Remove the tomatoes from the water and peel the tomatoes. Chop them roughly and set aside.
- Heat olive oil in a large pot over low heat. Add the onion, sauté for 1 minute and add the garlic. Sauté for 30 seconds, stirring constantly. Add the carrots and chopped tomatoes, and stir. Season with salt, pepper, sweet paprika, oregano, and basil. Cook for 15 minutes, stirring occasionally. Add the vegetable broth, stir, and simmer for 10-15 minutes.
- Transfer the soup to a blender and puree until perfectly smooth. Divide between 4 bowls. Serve with drizzles of olive oil, topped with basil pesto, sunflower seeds, and desired sprouts.
Nutrition
Calories: 291kcalCarbohydrates: 20gProtein: 4gFat: 22gSaturated Fat: 3gCholesterol: 1mgSodium: 973mgPotassium: 765mgFiber: 5gSugar: 10gVitamin A: 7945IUVitamin C: 38.4mgCalcium: 80mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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