May 20, 2026

Tomato Soup with Herb Pesto

Name: Tomato Soup with Herb Pesto
Prep time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes; 1/3 cup (75 mL) olive oil, divided; 1 onion, chopped; 2 carrots, chopped; 1 tsp (5 mL) salt; 1 tsp (5 mL) pepper; 4 cups (1 L) reduced-sodium chicken broth; 1/2 cup (125 mL) chopped jarred roasted red peppers; 2 bay leaves; 1/3 cup (75 mL) 35% whipping cream; 2 tbsp (30 mL) lemon juice, divided; 1/3 cup (75 mL) finely chopped fresh basil; 2 tbsp (30 mL) finely chopped fresh parsley; 2 tbsp (30 mL) grated Parmesan cheese; 1 tbsp (15 mL) finely chopped almonds; 1 tbsp (15 mL) finely chopped fresh dill; 1 clove garlic, minced

20

Prep Time Minutes
35
Total Time Minutes
17
Number of Ingredients
6
Servings

Tags:

Vegetable,
Under 45 min,
Main Dish,
Soup/Chili/Stew,
Hunt’s,
Fall,
Winter,
Spring,
Summer,
Stove Top

Ingredients

2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes
1/3 cup (75 mL) olive oil, divided
1 onion, chopped
2 carrots, chopped
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
4 cups (1 L) reduced-sodium chicken broth
1/2 cup (125 mL) chopped jarred roasted red peppers
2 bay leaves
1/3 cup (75 mL) 35% whipping cream
2 tbsp (30 mL) lemon juice, divided
1/3 cup (75 mL) finely chopped fresh basil
2 tbsp (30 mL) finely chopped fresh parsley
2 tbsp (30 mL) grated Parmesan cheese
1 tbsp (15 mL) finely chopped almonds
1 tbsp (15 mL) finely chopped fresh dill
1 clove garlic, minced

Directions

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Step one

Heat 2 tbsp. (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.
Step two

Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.
Step three

In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.
Step four

Divide soup among bowls. Top with herb pesto.