Soul Warming Tomato Pesto Soup Recipes

Steps:

• Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
• Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

Steps:

• Heat the milk over moderate heat in a medium pot.
• Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
• Pour mixture into milk and raise heat to bring soup to a boil.
• Reduce heat and then simmer 15 minutes.
• While soup cooks, make pesto, if not using storebought.
• Fill the food processor with watercress, loosely packed.
• Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
• Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
• Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
• Transfer watercress paste to a bowl.
• Stir in the remaining oil and the cheese.
• Taste pesto sauce and adjust seasonings.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.

Steps:

• For soup:
• Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
• Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3 ingredients in processor until almost smooth. Transfer to bowl. Add 1 1/2 cups tomato-vegetable juice; season soup to taste with salt and pepper.
• For pesto:
• Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
• Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with breadsticks.

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment paper.
• Slice tomatoes and onions into wedges.
• Peel garlic cloves.
• Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
• Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
• Pour in vegetable broth.
• Stir in pesto.
• Cook over low heat until heated through. About 20 minutes.
• Top with fresh basil cut into ribbons if desired.

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Steps:

• In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
• Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.
• Into 4 soup bowls, ladle soup. Top each serving with bread slice.