Creamy Tomato Soup With Pesto |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy! Ingredients:
4 cups whole milk |
3 (14 ounce) cans diced tomatoes, drained (or use fresh!) |
2 tablespoons tomato paste |
1 medium onion, chopped |
salt and pepper |
1 teaspoon sugar |
4 tablespoons all-purpose flour |
2 tablespoons butter, cut in pieces |
1 stalk celery, coarsely chopped |
2 cloves garlic |
12 ounces watercress, stems removed or 12 ounces basil or 12 ounces cilantro |
1/2 cup hazelnuts, toasted or 1/2 cup pine nuts or 1/2 cup pecans |
1/2 cup extra virgin olive oil, eyeball it |
2 cloves cracked garlic |
1/4 teaspoon ground or grated nutmeg |
salt and pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Heat the milk over moderate heat in a medium pot.
2. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
3. Pour mixture into milk and raise heat to bring soup to a boil.
4. Reduce heat and then simmer 15 minutes.
5. While soup cooks, make pesto, if not using storebought.
6. Fill the food processor with watercress, loosely packed.
7. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
8. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
9. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
10. Transfer watercress paste to a bowl.
11. Stir in the remaining oil and the cheese.
12. Taste pesto sauce and adjust seasonings.
13. Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
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