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Receta Tomato soup with pesto and croutons
by seemichellecook

Tomato soup with pesto and croutons

This is a quick, healthy and hearty soup that can be used to finish up leftover tomatoes but canned are just as good. Serve with a big green salad.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 2 tbsp olive oil
  • 3 large bay leaves
  • 1 large onion diced
  • 4 cloves of garlic
  • 2 stocks of celery diced
  • 3 cans of tomatoes
  • 1/4 cup (or 1 small can) tomato paste
  • vegetable (or chicken) stock (approx 2 cups)
  • 1 tsp chili powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp (or more) salt
  • 2 tsp ground pepper
  • 1/4 cup pesto
  • The juice of 1 and 1/2 lemons
  • Croutons
  • 1/2 of a baguette diced into cubes
  • 2 tbsp parmesan and dried parsley

Direcciones

  1. f you have a food processor or hand-held mixer then you only need to roughly chop your onions, garlic and celery. If not then chop very finely. Add oil to a large sauce pan along with veggies, bay leaves and spices. Saute gently until tender. Add tomatoes, tomato paste and stock. Simmer with cover on pot for at least 1 hr (I did 2 hrs). At the end stir in the pesto and lemon juice and let rest. Put bread cubes onto a baking pan, spray with Pam and sprinkle with parmesan and parsley. Lightly toast in the over. Garnish soup with croutons.