Heirloom Tomato Soup with Basil Pesto

Campbell's Heirloom Tomato Soup with Basil Pesto Recipe

A little dollop of basil pesto tops each bowl of this easy-to-make tomato soup that gets outstanding flavor from the best of the garden's heirloom tomatoes.

At a glance

Prep

20 min.

Total

40 min.

Serves

6

Servings: 2 cups each

Cook: 20 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 tablespoons olive oil
2 large carrots, diced (about 1cup)
1 large onion, diced (about 1 cup)
1 stalk celery, diced (about 1/2 cup)
4 cloves garlic, minced
3 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
6 large heirloom tomatoes such as ugly ripe or green zebra, chopped (about 9 cups)
1/4 cup prepared basil pesto

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until they're tender. Add the garlic and cook for 30 seconds.

  • 2

    Stir the broth and tomatoes in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Push through a food mill or strainer. Return the puréed mixture to the saucepan. Heat to a boil and season to taste.

  • 3

    Divide the mixture among 6 serving bowls. Top each with about 2 teaspoons of the pesto.

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RID#50206

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