Tomato soup with kale pesto recipe
This soup, with the delicious addition of garlicky kale pesto, makes a great warming meal on cold evenings. Serve with crusty bread or add cooked pasta shapes for a heartier dish.
This recipe is from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.
Ingredients
- 2 tbsp olive oil
- 1 large red onion, chopped
- 1 clove of garlic, chopped
- 1 tsp tomato purée
- 800 g tomatoes, roughly chopped
- 500 ml water
- 1 tsp sea salt
- 5 basil leaves
- 2 tbsp olive oil
- 1 large red onion, chopped
- 1 clove of garlic, chopped
- 1 tsp tomato purée
- 28.2 oz tomatoes, roughly chopped
- 17.6 fl oz water
- 1 tsp sea salt
- 5 basil leaves
- 2 tbsp olive oil
- 1 large red onion, chopped
- 1 clove of garlic, chopped
- 1 tsp tomato purée
- 28.2 oz tomatoes, roughly chopped
- 2.1 cups water
- 1 tsp sea salt
- 5 basil leaves
- 200 g kale (leaves only, stalks discarded)
- 100 g basil
- 2 cloves of garlic
- 200 ml olive oil
- 100 g pine nuts
- 80 g Parmesan cheese, grated
- 7.1 oz kale (leaves only, stalks discarded)
- 3.5 oz basil
- 2 cloves of garlic
- 7 fl oz olive oil
- 3.5 oz pine nuts
- 2.8 oz Parmesan cheese, grated
- 7.1 oz kale (leaves only, stalks discarded)
- 3.5 oz basil
- 2 cloves of garlic
- 0.8 cup olive oil
- 3.5 oz pine nuts
- 2.8 oz Parmesan cheese, grated
Details
- Cuisine: Danish
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First make the kale pesto. For a coarse consistency, blend the kale, basil and garlic with the olive oil, then add the pine nuts and Parmesan and pulse a few times. If you like a smooth consistency, blend all of the pesto ingredients together until combined and smooth. Set aside until needed.
- To make the tomato soup, heat the olive oil over a low heat in a large, deep saucepan then add the onion and fry for 1–2 minutes.
- Add the garlic and after cooking for 1 minute, add the tomato purée.
- Continue to cook over a low heat and when the colour changes to slightly orange, add the chopped tomatoes and simmer for a couple of minutes.
- Pour in the measured water and add the salt. Leave to simmer for about 15 minutes.
- After simmering, tear the basil leaves and add them to the soup. Cook for another couple of minutes.
- Take the saucepan off the heat, pour the mixture into a blender and blend until you have the desired consistency.
- Serve the soup immediately with a spoonful of the kale pesto in the middle of the bowl. You could serve with crusty bread or cooked pasta.
Recipe from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.
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