Content Library Recipes Easy Tomato Soup with Pesto

Easy Tomato Soup with Pesto

4 servings Prep time: 10 min

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

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

Step 1 Easy Tomato Soup with Pesto Healthy Recipe

Step 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.

Step 2 Easy Tomato Soup with Pesto Healthy Recipe

Step 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.

Step 3 Easy Tomato Soup with Pesto Healthy Recipe

Step 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.

Step 4 Easy Tomato Soup with Pesto Healthy Recipe

Step 4

After 10 minutes, remove the thyme stems and transfer the tomato soup into a high speed blender. Blend and pour into bowls.

Step 5 Easy Tomato Soup with Pesto Healthy Recipe

Step 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 Information

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

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