Hot pepper flakes add a touch of heat to this creamy, velvety soup. Using good-quality canned tomatoes makes a world of difference in flavour, as cheaper ones can impart a tinny, acidic taste. Since tomatoes are the main event in this dish, they're worth the splurge.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- 2 tablespoons butter
- 2 onions , thinly sliced
- 2 cloves garlic , minced
- 2 cans (each 796 mL) good-quality whole tomatoes
- 2 cups sodium-reduced vegetable broth
- 1/4 cup tomato paste
- 1 tablespoon granulated sugar
- 1/2 teaspoon hot pepper flakes
- 1/4 teaspoon pepper
- 1/3 cup whipping cream (35 %)
Almond and Basil Pesto:
- 1/2 cup grated Parmesan cheese
- 1/3 cup slivered almonds , toasted
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 teaspoon each salt and pepper
- 1/3 cup extra-virgin olive oil
Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook onions, stirring occasionally, until golden, about 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Stir in tomatoes, broth, tomato paste, sugar, hot pepper flakes and pepper; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until flavours are well blended, 50 to 55 minutes. Stir in cream. Working in batches, purée soup in blender until smooth. Divide among serving bowls.
Almond and Basil Pesto: While soup is simmering, in food processor, pulse together Parmesan, almonds and garlic until coarsely ground. Add basil, salt and pepper; pulse 6 times. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Drizzle over soup.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 3 g
- Sodium 600 mg
- Sugars 10 g
- Protein 6 g
- Calories 258
- Total fat 20 g
- Potassium 628 mg
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
- Iron 21
- Folate 11
- Calcium 16
- Vitamin A 17
- Vitamin C 57