This Easy Tomato Soup with Pesto puts a simple spin on a classic cold-weather favorite. I love using lots of garlic, onion, and thyme to balance the sweetness of the tomatoes in the soup and topping it with a savory pesto packed with basil and arugula.
Tomatoes are a great source of vitamin C and potassium, and when cooked they release higher amount of powerful antioxidants like lycopene, lutein and zeaxanthin. Lycopene is linked to protecting skin from sun damage, improved heart health, and a lower risk of certain types of cancer, while lutein and zeaxanthin are both particulalry helpful for protecting the eyes from age-related decline.
Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Soup
- 1 tablespoon ghee or olive oil
- 1 cup finely chopped yellow onion
- 4 medium garlic cloves, smashed
- ½ teaspoon Spicewell New Salt
- 1 (28-ounce) can crushed canned tomatoes
- 3 cups low-sodium vegetable broth or filtered water
- 4 sprigs thyme
Pesto
- ¼ cup toasted pine nuts
- 1 large handful baby arugula
- 1 large handful basil leaves
- 1 large garlic clove
- ¼ teaspoon Spicewell New Salt
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup olive oil
Garnish
- 1 small zucchini, finely chopped
- 8 cherry tomatoes, halved
Method:
1. Place a medium-large pot on medium-high heat and add the ghee or olive oil along with the onion. Sauté for 5 minutes, stirring occasionally to avoid burning.
2. Smash the garlic cloves using the side of a knife and add to the pot along with the sea salt. Stir for 2 minutes then add the canned tomatoes, broth, and thyme, then cover the pot and bring to a boil. Once boiling, crack open the lid and let it cook on medium heat for 10 minutes.
3. While the soup is cooking, make the pesto by adding all of the ingredients (except olive oil) into a food processor. Pulse until everything is finely chopped. Transfer to a bowl or container, then add the olive oil and stir.
4. After 10 minutes, remove the thyme stems and transfer the tomato soup into a high speed blender. Blend and pour into bowls.
5. Top each bowl with one tablespoon of pesto, as well as the zucchini, and cherry tomatoes. (Store leftover pesto in a sealed jar in the refrigerator for up to one week.)
Nutritional analysis per serving: Calories: 315, Total Fat: 23g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 6g, Protein: 7g, Carbohydrates: 25g, Sodium: 928mg, Sugars: 13g, Net Carbs: 19g