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Heirloom Tomato Soup with Basil Pesto

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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.

serves 10 people


cost per recipe: $6.24

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, chopped (about 9 cups)

  • 1/4

    cup basil pesto

view nutrition info

How to Make It

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 tender. Add the garlic and cook and stir for 30 seconds.

Step 2

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.

Step 3

Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.

Recipe Tips

  • Ingredient Note: Heirloom tomatoes get their name because they're grown from seed varieties that have been passed down through generations.  They typically are grown using a less commercial process than average grocery store tomatoes, resulting in better flavor.  You can substitute fresh beefsteak tomatoes if heirloom tomatoes aren't available.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth


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