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.
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 prepared 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 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.