Charred Tomato and Walnut Pesto Soup
If you've ever thought tomato soup was boring, this Charred Tomato and Walnut Pesto Soup is here to change your mind. Roasting the tomatoes gives them an incredible depth. Then they're blended with the creamy white beans and fresh oregano for a soup that's smoky, spicy, herby, and rich, without using any cream. And just when you think it can't get any better, it gets topped with a bright, nutty walnut pesto that takes every spoonful over the top.
Servings: 4 Servings
Ingredients
- ¼ cup olive oil
- 1 large onion roughly chopped into 6 pieces
- 10 plum tomatoes
- ½ tsp paprika
- 1 ½ tsp kosher salt
- 1 tbsp jarred Calabrian chili or 2 tsp of crushed pepper
- 2 cans cannellini beans drained
- 3 sprigs fresh oregano
- 1 cup chicken or veggie broth
For the Walnut Pesto
- 2 cups basil packed
- ⅓ cup walnuts
- 2 cloves garlic
- ½ cup Parmigiano grated
- ½ tsp salt
- ½ lemon juice from
- ⅔ cup extra-virgin olive oil
Instructions
- Start by charring your tomatoes. Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the whole plum tomatoes and let them sear until blistered and blackened on all sides. Then remove and set aside.
- Now lower it to medium and remove your pot to let it cool slightly before moving on. Add more olive oil to the pot along with the chopped onion, paprika, and salt. Let the onions cook until soft and translucent.
- Once your onions are tender, bring back the tomatoes and toss them into the pot. Then add the Calabrian chili pepper, cannellini beans, oregano sprigs, and broth. Stir well to combine everything and bring the pot to a boil. Let it simmer for 15 minutes.
- When it’s done simmering, carefully transfer the soup to a high-speed blender. Blend until completely smooth.
- To make the pesto, add the basil, walnuts, garlic, Parmigiano, salt, and lemon juice to a food processor. Begin blending, then slowly stream in the olive oil while it runs. Keep blending until the texture is smooth.
- Drizzle a big spoonful over your bowl of soup, and serve warm.
Nutrition
Calories: 773kcal | Carbohydrates: 49g | Protein: 21g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Cholesterol: 10mg | Sodium: 2066mg | Potassium: 587mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2185IU | Vitamin C: 35mg | Calcium: 370mg | Iron: 7mg
