Heirloom Tomato Soup with Basil Pesto
Ingredients
- 2 Tbsp olive oil
- 2 large carrots, diced (about 1 cup)
- 1 large onion, diced (about 1 cup)
- 1 stalk celery, diced (about 1 cup)
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 6 large heirloom tomatoes, chopped (about 9 cups)
- ¼ cup basil pesto
Instructions
- 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.
- 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.
- Divide the mixture among 10 small bowls. Stir about 1 tsp pesto into each serving.
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