FARMSTAND TOMATO SOUP WITH ARUGULA PESTO

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Farmstand Tomato Soup with Arugula Pesto image

Provided by Rebecca Rather

Categories     Soup/Stew     Milk/Cream     Tomato     Lunch     Parmesan     Pine Nut     Arugula     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream
1/4 cup good-quality vodka (optional)
Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • To Make the Soup:
  • Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
  • When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
  • To Make the Pesto:
  • Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
  • To Serve:
  • Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
  • Do it early
  • The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
  • Variation
  • The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.

Saith Muzammil
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I can't wait to see how this soup turns out.


Jimmi Lenguini
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This soup is on my list of must-try recipes.


Amjid Khan Amjid Khan
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I'm definitely going to try this recipe. It sounds amazing.


Aduening Richard
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This soup looks delicious. I'm going to make it this weekend.


Mudassir Baloch
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I can't wait to try this soup at my next dinner party.


Sherafzal Khan
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This soup is sure to please everyone at your table.


Omar Mera
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I love the combination of flavors in this soup. It's a perfect balance of sweet and savory.


MrBrown Network
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This soup is perfect for a quick and easy weeknight meal.


Inus Miya
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I'm always looking for new tomato soup recipes, and this one is definitely a winner.


Sushant Thapa
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This tomato soup is a great way to use up fresh tomatoes from the garden.


melindie Thimannah
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This soup is creamy, flavorful, and so easy to make. It's definitely a keeper.


Monday Ekibade
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I love the freshness of the arugula pesto in this soup. It really elevates the flavor.


Pinki Akhter
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This tomato soup is a must-try. It's simple, delicious, and perfect for any occasion.


Maxamed Abdirahman
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I'm definitely going to be making this soup again. It's a new favorite in our house.


Kaley Esquivel
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This was the perfect soup for a cold day. It was warm, comforting, and incredibly flavorful.


Eddy Owino
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This soup was a hit with my family. Everyone loved the fresh, vibrant flavors.


Kosisochukwu Chinakwe
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I loved the simplicity of this recipe. It was quick and easy to make, and the flavors were amazing.


JackRahbbit
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This soup was easy to make and absolutely delicious. The arugula pesto was a great addition and really made the dish.


Kiley Greene
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I'm not usually a fan of tomato soup, but this one changed my mind. It was creamy, flavorful, and the arugula pesto was the perfect finishing touch.


Koena Tisky
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This tomato soup was incredibly flavorful and satisfying. The arugula pesto added a delightful touch of freshness and complexity.