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

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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, peeled and diced (about 1/2 cup)
4 cloves garlic, minced
3 cups Swanson® Vegetable Broth (Regular or Certified Organic)
6 large heirloom tomatoes such as ugly ripe or green zebra, chopped (about 9 cups)
1/4 cup prepared pesto sauce

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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Recipe Nutritional Information

Made With

Swanson Certified Organic Vegetable Broth Swanson Vegetable Broth

calories

159 159

totalfat

9g 9g

saturatedfat

1g 1g

cholesterol

0mg 0mg

sodium

433mg 628mg

totalcarbohydrate

19g 19g

dietaryfiber

5g 5g

protein

4g 4g

vitamina

136%DV 136%DV

vitaminc

32%DV 32%DV

calcium

5%DV 5%DV

iron

5%DV 5%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#50206

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