Tomato Pesto Soup

Yield:  2 servings

Ingredients: :

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/2 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1/4 cup dry white wine

• 1 (28 ounce) can fire roasted crushed tomatoes

• 3/4 cup vegetable broth

• 1/2 teaspoon granulated sugar

• fresh cracked black pepper and kosher salt

• 1/2 cup half and half

• chopped fresh basil  

• Pistachio nuts

Directions: 

1. In a large saucepan, heat olive oil and butter over medium heat.  

2. Once butter has melted add onions and garlic, cook until onion is softened about 5 minutes. 

3. Pour in wine and allow to cook for 1 minute. 

4. Add in crushed tomatoes, vegetable broth and granulated sugar. 

5. Season to taste with salt and pepper.  

6. Bring to a boil. Reduce heat to low.  

7. Stir in 2 tablespoons of soup into half and half to temper it.   Slowly stir tempered half and half into soup and allow to simmer for 30 minutes.  

8. At this point, if you would like a smoother soup, use your immersion blender and process until smooth. Or blend in batches in a regular blender/food processor.  

9. Just before serving sprinkle lightly with chopped fresh basil, chopped pistachio nuts and a tablespoon of Pesto.   Serve hot.

Pesto

Ingredients:

• 2 cups packed fresh basil leaves

• 2 cloves garlic

• 1/4 cup pine nuts

• 2/3 cup extra-virgin olive oil, divided

• Kosher salt and freshly ground black pepper, to taste

• 1/2 cup freshly grated Pecorino/parmesan cheese

Directions

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.   Add 1/2 cup of the oil and process until fully incorporated and smooth.   Season with salt and pepper.  

2. If using immediately, add all the remaining oil and pulse until smooth.   Transfer the pesto to a large serving bowl and mix in the cheese.  

3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese