Tomato Soup with Pesto
Ingredients
For the Soup
- ½ cup olive oil
- 2 cloves garlic, chopped
- 6 sundried tomatoes, chopped
- 2¼ pounds well-ripened tomatoes, grated by hand (about 6 tomatoes)
- Salt and pepper, to taste
- 1 tsp sugar or honey
- 2½ cups water or vegetable broth
For the Pesto
- 1 cup fresh oregano leaves
- ½ cup pine nuts
- 1 clove garlic
- ½ cup freshly grated parmesan cheese
- ½ cup olive oil
Instructions
- In a soup pot, heat the olive oil over medium heat. Add the garlic and sundried tomatoes, and saute them for 2 minutes. Add the grated tomatoes, salt, pepper, sugar/honey, and vegetable stock/water. Bring to a boil and simmer for 15 minutes until it thickens.
- Make the pesto while the soup cooks. In a food processor, process the oregano, pine nuts, garlic, and parmesan until the ingredients are well combined. You may need to scrape down the sides of the bowl with a spatula. With the processor running, slowly pour the olive oil through the feed tube and process the pesto until the oil is incorporated.
- For serving, ladle the soup into bowls and drop 1 tablespoon of the pesto in the middle of the soup.
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