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Tomato soup with basil pesto

Pikantne Valentine's Day Soups 60 min Medium 6 wyświetleń ~28.42 PLN - (0)
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Description

Aromatic, creamy tomato soup served with intense green basil pesto — an ideal choice for a romantic Valentine's dinner. The soup combines the sweetness of ripe tomatoes with the gentle sweetness of carrots and a hint of onion and garlic, while the basil pesto with pine nuts and Parmesan brings freshness, herbal aroma, and a velvety texture. The dish comes from Mediterranean cuisine in a modern, creamy version; it pairs wonderfully with crispy garlic toast or delicate cream. Visually, it presents beautifully: red soup with green pesto arranged in the shape of a heart or spiral, sprinkled with grated Parmesan — perfect for Valentine's Day.

Ingredients (14)

Servings:
4
  • Tomato passata 800 g
  • Vegetable broth 700 ml
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Carrot 1.3 szt.
  • Olive oil 30 ml
  • Fresh basil 1 pęczek
  • Pine nuts 30 g
  • Parmesan (grated) 40 g
  • sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 18% cream 50 g
  • Garlic croutons 80 g
💰 Szacowany koszt dania: ~28.42 PLN (7.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the soup base

1

Prepare the vegetables: peel the onion and chop it into small cubes (about 1 cm). Peel the carrot, trim the ends, and slice it thinly or chop it into small cubes (about 0.5 cm). Peel 3 cloves of garlic and lightly crush them with the flat side of a knife — this will make them easier to chop later.

Ingredients: Onion, Carrot, Garlic
Use a sturdy chef's knife and a cutting board. When chopping the onion, hold the end so the vegetable doesn't slip. A common mistake: cutting the carrot into pieces that are too thick increases the cooking time.
2

Heat a large pot (capacity 3–4 l) over medium heat. Pour in 15 g of oil (1 tablespoon) and wait 30–45 seconds until it gently heats up (do not let it smoke). Add the chopped onion and sauté, stirring with a wooden spoon, for 4–6 minutes until the onion becomes translucent and soft — it should be semi-transparent, not browned.

Ingredients: Olive oil, Onion
Use a heavy-bottomed pot to avoid local burning. If the onion starts to brown too quickly, lower the heat. Stir every 30–60 seconds.
3

Add the carrot and crushed garlic cloves to the pot. Sauté together for 2–3 minutes, until the garlic releases its aroma (it will smell intense) and the carrot slightly softens. Do not sauté the garlic for longer than 2–3 minutes to avoid burning it — burnt garlic gives a bitter taste.

Ingredients: Carrot, Garlic
Use a wooden spoon to stir. If you're worried about burning, lower the heat and add 1 tablespoon of water.
4

Pour the tomato passata and vegetable broth into a pot. Add sugar (5 g) and salt (leave 1–2 g for later seasoning). Stir with a fork or spoon to combine the liquids well. Increase the heat to medium-high and bring the soup to a gentle boil.

Ingredients: Tomato passata, Vegetable broth, sugar, Salt
Use a ladle to pour, stirring from the bottom of the pot to prevent vegetables from sticking. A common mistake: seasoning too early with too much salt — it's better to season at the end.
5

When the soup starts to boil, reduce the heat to low, partially cover the pot with a lid, and simmer gently for 20 minutes. After 10 minutes, check the carrot — it should be tender when pierced with a fork. Cook for a total of 20 minutes to allow the flavors to meld.

Ingredients: Tomato passata, Vegetable broth, Carrot
Use a timer. Gentle cooking (small bubbles, not vigorous boiling) prevents splattering and loss of flavor.

Basil pesto

6

Prepare the pesto: rinse the basil leaves in cold water and gently dry them with a paper towel (excess water will thin the pesto). Place the basil leaves (30 g), pine nuts (30 g), grated Parmesan (40 g), the remaining olive oil (15 g — 1 tablespoon), and one chopped clove of garlic (from the remaining) into a blender or food processor. Pulse blend, gradually increasing the speed, until a thick, green paste forms. If the pesto is too thick, add an additional 1–2 teaspoons (5–10 g) of olive oil.

Ingredients: Fresh basil, Pine nuts, Parmesan (grated), Olive oil, Garlic
Use a jug blender or food processor. Blend in short bursts to keep the pesto fresh and not too warm. If you don't have a blender, finely chop the basil and nuts, then mix with the oil and parmesan by hand.

Preparation of the soup (blending)

7

After cooking the soup, turn off the heat. To achieve a smooth consistency, blend the soup with an immersion blender directly in the pot or transfer batches to a countertop blender. Blend until smooth for 1–2 minutes, until the soup is creamy and free of lumps. Be careful, hot liquid can splatter: when blending in a countertop blender, fill it no more than 2/3 full and open a small vent in the lid or cover it with a kitchen towel.

Ingredients: Tomato passata, Carrot, Onion, Vegetable broth
Use an immersion blender for greater safety. Check if the soup is smooth — there should be no detectable pieces of carrot or onion.

Finishing and seasoning

8

After blending, reheat the soup over low heat for 2–3 minutes, add cream (if using, 50 g) and mix thoroughly. Taste the soup and season with salt and freshly ground pepper to your liking. If the soup is too sour, add a little sugar (up to 5 g). The soup should have a balanced sweet-and-sour note with a distinct aroma of basil from the pesto.

Ingredients: 18% cream, Salt, Black pepper, sugar
Heat gently — do not allow to boil after adding the cream, as it may curdle. If you are not using cream, serve the soup immediately after seasoning.

Assembly and serving

9

Spoon the soup onto plates or into bowls (about 250–300 g per serving). In the center of each portion, add 1–2 teaspoons of pesto (about 15–25 g). Using a toothpick or a spoon, you can spread the pesto to create a heart shape — the visual effect is exceptional for Valentine's Day. Sprinkle the top with finely grated Parmesan (optional). Serve with garlic croutons on the side or placed on top of the soup just before serving.

Ingredients: Parmesan (grated), Garlic croutons, Fresh basil
Use nice, shallow soup bowls for a better aesthetic effect. If you're making a heart with pesto, use a teaspoon and a toothpick to precisely spread the paste.

Final tips

10

If you are preparing the soup in advance, let it cool and chill it in the refrigerator. Before serving, heat it slowly over low heat and possibly season again. It's best to prepare the pesto just before serving to preserve the fresh green color and aroma of the basil.

Use a heavy-bottomed pot for heating. Do not cook the soup long after adding the pesto — high temperatures can alter the flavor of the basil.

Fun Fact

💡

The traditional pesto sauce comes from Genoa, Italy — its name comes from the Italian "pestare" (to crush). The combination of red soup and green pesto creates a color effect popular in contemporary fusion cuisine.

Best for

Walentynki Romantyczna kolacja Kolacja w domu

Tips

🍽️ Serving

Serve the soup in shallow, decorative bowls. For Valentine's Day, arrange the pesto in the shape of a heart and add a few fresh basil leaves. Serve with crispy croutons or thinly sliced baguette. If you want a creamier version, add a bit of cream on the surface just before serving.

🥡 Storage

Store the soup in the refrigerator in a tightly sealed container for 2–3 days. Store the pesto separately in a small jar, covered with a thin layer of oil, for up to 3 days. To reheat the soup, use a pot over low heat, stirring occasionally; after adding the cream, do not bring to a boil.

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