Tomato Pesto Soup
tablespoon olive oil
medium yellow onion, chopped
cloves garlic, minced
cup dry white wine
(28 ounce) can fire roasted crushed tomatoes
cup vegetable broth
teaspoon granulated sugar
cracked black pepper and kosher salt
cup half and half
chopped fresh basil
In a large saucepan, heat olive oil and butter over medium heat.
Once butter has melted add onions and garlic, cook until onion is softened about 5 minutes.
Pour in wine and allow to cook for 1 minute.
Add in crushed tomatoes, vegetable broth and granulated sugar.
Season to taste with salt and pepper.
Bring to a
boil. Reduce heat to low.
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.
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.
before serving sprinkle lightly with chopped fresh basil, chopped pistachio
nuts and a tablespoon of Pesto.
cups packed fresh basil leaves
cup pine nuts
cup extra-virgin olive oil, divided
salt and freshly ground black pepper, to taste
cup freshly grated Pecorino/parmesan cheese
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.
using immediately, add all the remaining oil and pulse until smooth.
the pesto to a large serving bowl and mix in the cheese.
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