Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Vegetable oil

  2. 1 teaspoon 5ml Onion - chopped (1 cup) (medium)

  3. 4 lbs 1816g / 64oz Ripe tomatoes - quartered

  4. 1 teaspoon 5ml Sugar

  5. Pesto

  6. 1 cup 16g / 0.6oz Cilantro leaves - (packed)

  7. 1/2 cup 20g / 0.7oz Fresh flat-leaf parsley leaves - (packed)

  8. 1 cup 146g / 5.1oz Garlic clove - crushed (medium)

  9. 1 tablespoon 15ml Toasted sliced almonds*

  10. 1 1/2 tablespoons 22ml Low-sodium vegetable broth

  11. 1 tablespoon 15ml Parmesan cheese

  12. 1 tablespoon 15ml Olive oil

  13. 1 teaspoon 5ml Lemon juice

Instructions Jump to Ingredients ↑

  1. * Note: Toast almonds in small, dry skillet over medium heat, frequently shaking pan, until almonds are lightly browned, about 4 minutes.

  2. In large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 7 to 8 minutes. Add tomatoes and 2 cups water and bring to a boil. Reduce heat and simmer until tomatoes are completely softened, about 25 minutes.

  3. In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve into large bowl, using a rubber spatula to press mixture through mesh. Add sugar and salt to taste. Cover and chill soup at least 4 hours or overnight.

  4. Make Pesto: In blender or food processor, combine cilantro, parsley, garlic, almonds, cheese, lemon juice and broth. Process until smooth, scraping down sides of bowl when necessary. With motor running, gradually add oil through feed tube and process until well blended. Transfer pesto to small bowl.

  5. Ladle soup into shallow bowls. Garnish each serving with pesto lightly swirled into soup.

  6. This recipe yields 6 servings.

  7. Per Serving: 120 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 17g Carb.; 1mg Chol; 48mg Sod.; 4g Fiber.


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