Creamy Tomato-Basil Soup
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INGREDIENTS 4 cups whole milk
3 (14-ounce) cans each, diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
1 teaspoon sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into pieces
1 rib celery, coarsely chopped
1 clove garlic
1/2 cup store-bought basil pestoPour milk into a medium pot over medium heat and heat until hot but not boiling.
Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, celery, and garlic in a food processor and grind until smooth.
Pour mixture into hot milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.
Pour soup into shallow bowls and stir in a couple rounded spoonfuls of pesto into each serving.