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Tomato Soup with Pesto

Source of Recipe


From "Grilled Cheese: 50 Recipes to Make You Melt"






List of Ingredients



• 1 Tbsp butter or olive oil
  
• 1 onion, chopped
  
• 1 clove garlic, chopped
  
• 1-1/2 tsp flour
  
• 3 cups chicken or vegetable broth
  
• 1 can (14-1/2 ounces) diced tomatoes with their juices
  
• 1 bay leaf
  
• Salt and black pepper to taste
  
• 2 Tbsp basil pesto, or more to taste
  
• 1 to 2 Tbsp heavy cream or crème fraîche
  
• 8 to 12 leaves fresh basil, torn into small pieces
  






Instructions



1. Melt butter or heat oil in a large, heavy-bottomed saucepan, then add the onion and garlic. Cook gently over medium-low heat until onions are softened and are beginning to turn golden but not brown.
   
   
2. Sprinkle in the flour and cook, stirring, about 1 minute. Pour in the broth and add the tomatoes with their juices, bay leaf, salt and pepper. Bring to a boil, reduce heat, and simmer 20 minutes.
   
   
3. Remove and discard bay leaf. With a slotted spoon, transfer the solids to a food processor or blender and purée, adding as much of the liquid as needed for a smooth texture. Return to saucepan and warm through. Add pesto and taste for seasoning. Garnish each bowl with a drizzle of cream or dollop of crème fraîche and a sprinkling of basil leaves.
   
   Makes 4 servings.