Transform Your Tomato Soup with This One Simple Ingredient

Tomato soup, a beloved comfort food, can often fall short of expectations if not prepared correctly. Many people typically resort to adding sugar or cream to counterbalance the sharp acidity of tomatoes. However, this approach often results in a heavy and muted flavor profile. Instead, Marzia, a culinary expert and founder of Little Spice Jar, recommends a more vibrant alternative: basil pesto.

According to Marzia, “That super concentrated flavour of basil pesto makes this tomato basil soup NEXT LEVEL STUFF.” She highlights that the inclusion of pine nuts and Parmesan cheese from the pesto not only enhances the depth of the soup but also provides a creaminess that can replace the need for heavy cream or half-and-half.

Basil pesto offers a healthier and more flavorful way to balance the acidity of tomatoes without masking it. The olive oil in the pesto contributes a rich, silky texture, while the Parmesan and pine nuts introduce a nutty depth. Additionally, the fresh garlic and lemon brighten the dish with a burst of freshness, making this recipe a simple yet effective enhancement to traditional tomato soup.

Ingredients for a Flavorful Tomato Soup

To prepare the soup, you will need the following ingredients:
– 900g of Roma tomatoes
– 450g of cherry tomatoes
– One medium onion
– Six to ten garlic cloves
– Three carrots
– 80ml of olive oil
– 240ml of vegetable or chicken stock
– Two tablespoons of balsamic vinegar
– Half a teaspoon of red pepper flakes
– Two to four tablespoons of homemade basil pesto

For the basil pesto:
– 45g of basil leaves
– 30g of grated Parmesan cheese
– 30g of toasted pine nuts
– Two tablespoons of lemon juice
– Two teaspoons of minced garlic
– One teaspoon of lemon zest
– 120ml of olive oil

Step-by-Step Instructions

Begin by placing a rack in the centre of the oven and preheating it to 190°C. Next, arrange the Roma and cherry tomatoes, onion, garlic, and carrots on a large baking tray. Drizzle the vegetables with olive oil and season with salt and pepper. It is acceptable if the tray appears crowded, as the ingredients will cook down.

Roast the vegetables for approximately one hour, checking on them halfway through to toss for even cooking. While the vegetables are in the oven, prepare the basil pesto. In a blender, combine the basil leaves, Parmesan cheese, minced garlic, lemon zest, lemon juice, and pine nuts. Blend while gradually adding olive oil until a smooth texture is achieved.

Once the roasted vegetables are ready, transfer them to the blender and purée until completely smooth. Pour the blended mixture into a large pot over medium heat. Incorporate the chicken or vegetable stock, allowing the soup to simmer for about five to seven minutes until fully heated. Finally, stir in the balsamic vinegar, red pepper flakes, and the homemade basil pesto.

This fresh approach to tomato soup not only enhances its flavor but also retains the bright, natural taste of the ingredients. Serve the soup warm, and enjoy a comforting dish that is both delicious and satisfying.