Creamy Homemade Tomato Soup
Serves 4
Prep Time: 5 Minutes, Cook Time: 12 Minutes
by Bernice Hill, www.dishnthekitchen.com
Ingredients
2 cloves garlic; minced
1 medium onion; chopped
olive oil
1/2 tsp salt
1 tsp dried basil
2 cups sun or oven dried Roma Tomatoes
28 oz. San Marzano Tomatoes
8 Fresh Roma Tomatoes; cut in quarters and de-seeded
4 cups chicken stock (or veggie stock for vegan/vegetarian option)
1/2 cup pine nuts; slightly toasted (you can also use raw cashews or sunflower seeds)
1/3 cup pesto
Method
Drizzle a bit of olive oil in a large pot. Add onions and sauté for a few minutes, then add garlic and continue cooking until onion becomes translucent.
Season with salt and dried basil.
Add can of tomatoes, chopped fresh tomatoes, and dried roasted tomatoes to the pot. Season with freshly ground black pepper.
Add four cups of chicken broth (or veggie broth) and cover. Simmer on low to medium heat for 30 minutes.
Toast the pine nuts in a dry frying pan. Add with 1/3 cup pesto to the soup just before processing.
Process hot soup in batches until texture becomes creamy or use an immersion blender.
