Cream of Tomato Soup {with Basil Pesto & Mozzarella Dunkers}

All my favorite soups begin the same way….with a classic Mirepoix (onion, carrot and celery).  For our Cream of Tomato Soup, the mirepoix is primarily a flavor enhancer.  In the end it’s pureed, but I couldn’t help but leave some texture in our creamy bowl of comfort. 

With all this ice, snow and cold weather blanketing much of the US, comfort food seemed like the right way to go.  And who doesn’t love a creamy bowl of tomato soup, with a swirl of Basil Pesto and a side of….cheese?!  Fresh Baked Mozzarella Cheese Sticks baby.  I’m working on this post as we speak.

Because we talk.  Or at least I talk to you :)

There’s a reason we combine tomatoes, basil and mozzarella in dishes.  Every bite of this soup reminded of this fabulous combination.  The richness of basil pesto delivered a bit of sinful savory to an otherwise  flavorful low fat, low calorie soup.   Cream of Tomato Soup delivers…

Comfort
Tomato love
Fresh flavor
Familiar warmth.

Cream of Tomato Soup {with Basil Pesto & Mozzarella Dunkers}

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6

Ingredients

  

• 2 Tbl. olive oil
• 1 medium onion finely diced
• 1 carrot peeled & finely diced
• 1 celery stalk finely diced
• 2 garlic cloves minced
• 2 Tbl. all-purpose flour
• 8 Roma tomatoes peeled & diced, or one 28-ounce can diced tomatoes with juice
• 1/4 cup tomato paste
• 2 Tbl. chopped fresh basil or 1 tsp. dried
• 1 tsp. sugar
• 3 cups chicken broth use vegetable broth for vegetarian version
• 1/2 cup cream
• salt & pepper to taste
• Fresh Basil Pesto see recipe link in post
• Baked Mozzarella Cheese Sticks see recipe link in post

Instructions

 

• Heat olive oil in Dutch oven over medium heat. Sauté onion, carrot and celery until just tender, about 5 minutes. Add minced garlic and sauté an additional minute.
• Dust veggie mixture with flour and stir to combine.
• Add the tomatoes, tomato paste, basil, sugar and broth. Bring soup to a simmer, then reduce heat to medium-low and allow to simmer gently for 15 minutes or until the vegetables are tender. Remove from heat. Using an immersion blender or working in batches, puree the soup leaving some texture. Stir in the milk and reheat on low without allowing to boil.
• Serve in soup bowls with a swirl of fresh basil pesto and a side of mozzarella dunkers.

Notes

Total time for Mozzarella Dunkers is 1 hour 30 minutes, but can be prepared ahead and baked just before serving.