Fresh Tomato Soup
Wine Recommendation
Ecco Domani Pinot Grigio
Ingredients
- 2 carrots, diced
- 1 onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 3 cups vegetable broth
- 6 multicolor heirloom tomatoes, chopped (about 9 cups)
- ½ cup basil pesto
Instructions
- Cook carrots, onion, celery, and garlic in hot oil in a large Dutch oven over medium-high heat 8 minutes or until tender.
- Stir in broth and tomatoes; bring to a boil, reduce heat, and simmer 10 minutes or until the tomatoes begin to soften.
- Puree tomato mixture, in batches, in a blender, with center piece from blender lid removed and covered with a towel. Divide soup among bowls, and drizzle with pesto.
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