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  • Tomato soup with pesto and croutons

    1 vote
    Tomato soup with pesto and croutons
    Prep: 20 min Cook: 60 min Servings: 6
    by seemichellecook
    8 recipes
    >
    This is a quick, healthy and hearty soup that can be used to finish up leftover tomatoes but canned are just as good. Serve with a big green salad.

    Ingredients

    • 2 tbsp olive oil
    • 3 large bay leaves
    • 1 large onion diced
    • 4 cloves of garlic
    • 2 stocks of celery diced
    • 3 cans of tomatoes
    • 1/4 cup (or 1 small can) tomato paste
    • vegetable (or chicken) stock (approx 2 cups)
    • 1 tsp chili powder
    • 2 tsp dried oregano
    • 1 tsp dried thyme
    • 2 tsp (or more) salt
    • 2 tsp ground pepper
    • 1/4 cup pesto
    • The juice of 1 and 1/2 lemons
    • Croutons
    • 1/2 of a baguette diced into cubes
    • 2 tbsp parmesan and dried parsley

    Directions

    1. f you have a food processor or hand-held mixer then you only need to roughly chop your onions, garlic and celery. If not then chop very finely. Add oil to a large sauce pan along with veggies, bay leaves and spices. Saute gently until tender. Add tomatoes, tomato paste and stock. Simmer with cover on pot for at least 1 hr (I did 2 hrs). At the end stir in the pesto and lemon juice and let rest. Put bread cubes onto a baking pan, spray with Pam and sprinkle with parmesan and parsley. Lightly toast in the over. Garnish soup with croutons.

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