Easy Tomato (aka Pizza Pesto) Soup
Pizza Pesto Soup
4 cups tomatoes (roast your own or use 2-15oz cans fire roasted tomatoes)
5 cloves of garlic
2 tablespoons olive oil, divided use
½ teaspoon salt
½ teaspoon pepper
¼ cup pesto
2-3 cups broth
Toppings: shredded Italian cheese, sliced pepperoni, sausage, olives, fresh basil
There are two ways to make this soup:
Fresh tomatoes: place quartered tomatoes, garlic, and onion on a baking sheet and drizzle with 1 tablespoon of oil, salt, and pepper. Broil for a few minutes or until vegetables begin to brown.
Let cool a bit, and remove the skin from the tomatoes.
Add the remaining 1 tablespoon of oil to a stock pot over medium heat. Add the roasted vegetables, pesto, and 2 cups of broth. Bring to a simmer, let cook for 10 minutes, and then puree, either with an immersion blender or by carefully blending in a blender (let the mixture cool first).
Canned tomatoes: Pour both tablespoons of olive oil into a stock pot over medium heat. Add the onion and garlic, let simmer for 1 minute.
Add the tomatoes, salt, pepper, pesto, and 2 cups of broth. Bring to a simmer, let cook for 10 minutes, and then puree, either with an immersion blender or by carefully blending in a blender (let the mixture cool first).
Once you are ready to serve, top with desired “pizza” toppings and serve with bread.
Serves 4