Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pesto Tomato Soup
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 50 mg
- Sodium
- 645 mg
Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 50 mg
- Sodium
- 645 mg
Ingredients
Directions
- In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.
