This easy-to-make tomato soup gets outstanding flavor from the best of the garden's heirloom tomatoes, but you can also use beefsteak tomatoes if heirlooms aren't available. Stir in basil pesto at the end to really maximize the flavor in this soup.
cost per recipe: $6.24
The price is determined by the national average.
tablespoons olive oil
large carrot, diced (about 1cup)
large onion, diced (about 1 cup)
stalk celery, diced (about 1/2 cup)
cloves garlic, minced
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
large heirloom tomato such as ugly ripe or green zebra, chopped (about 9 cups)
cup basil pesto
Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook and stir for 30 seconds.
Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Season to taste.
Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.