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Heirloom Tomato Soup with Basil Pesto

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A little dollop of basil pesto tops each bowl of this easy-to-make tomato soup that gets outstanding flavor from the best of the garden's heirloom tomatoes.

serves 6 people

Ingredients

cost per recipe: $6.82

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 2

    large carrot, diced (about 1cup)

  • 1

    large onion, diced (about 1 cup)

  • 1

    stalk celery, diced (about 1/2 cup)

  • 4

    cloves garlic, minced

  • 3

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 6

    large heirloom tomato such as ugly ripe or green zebra, chopped (about 9 cups)

  • 1/4

    cup prepared basil pesto

view nutrition info

How to Make It

Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until they're tender. Add the garlic and cook for 30 seconds. Stir the broth and tomatoes in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Push through a food mill or strainer. Return the puréed mixture to the saucepan. Heat to a boil and season to taste. Divide the mixture among 6 serving bowls. Top each with about 2 teaspoons of the pesto.
Step 1

Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until they're tender. Add the garlic and cook for 30 seconds.

Step 2

Stir the broth and tomatoes in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Push through a food mill or strainer. Return the puréed mixture to the saucepan. Heat to a boil and season to taste.

Step 3

Divide the mixture among 6 serving bowls. Top each with about 2 teaspoons of the pesto.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

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