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Velvety Tomato Cream Soup with Croutons and Pesto

vxda

A warming tomato cream soup with a deep flavor, perfect for any time of year. Served with crispy, golden croutons baked with mozzarella and fragrant, freshly prepared basil pesto, it creates a truly satisfying and flavorful composition. This is a dish that will satisfy palates looking for both comfort and sophisticated culinary experiences.

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Velvety Tomato Cream Soup with Croutons and Pesto
Prep time 20 min
Cook time 20 min
Servings
🍳
Difficulty Medium
Category Soups

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 pcs onion
  • 2 pcs clove garlic
  • 1 pcs carrot
  • 1 tsp oregano
  • 1 tsp sweet paprika
  • 1 pinch hot pepper
  • 1 pinch sugar
  • 60 ml white wine — (optional)
  • 2 pcs fresh tomato
  • 500 ml vegetable broth
  • 800 g diced tomato — (2 cans)

CROUTONS WITH MOZZARELLA

  • 1 pcs ciabatta or baguette
  • 200 g shredded mozzarella

BASIL PESTO

  • 1 pcs basil bunch — (from one "pot")
  • 1 pcs clove garlic
  • 10 g parmesan cheese or grana padano cheese
  • 3 tbsp nut — (e.g. pine nuts, cashews or any)
  • 70 ml extra virgin olive oil

Instructions

PREPARATION

  1. 1

    In a saucepan, heat the olive oil, add the diced onion, halved and peeled garlic, and peeled carrot cut into thin slices. Fry, stirring occasionally, for about 4 - 5 minutes.

  2. 2

    Add the oregano, sweet and hot paprika, sugar and mix. Pour in the wine, if using, and cook for a minute.

  3. 3

    Peel and dice the fresh tomatoes, add to the pot. Cook for 2 minutes, season with salt and pepper.

  4. 4

    Pour in the hot broth and bring to a boil. Add the chopped canned tomatoes and cook for about 10-12 minutes.

  5. 5

    Blend in a blender until creamy, check the seasoning with salt and pepper and serve with mozzarella croutons and pesto.

CROUTONS WITH MOZZARELLA AND PESTO

  1. 1

    Preheat the broiler in the oven. Cut the bread into slices, sprinkle with grated mozzarella.

  2. 2

    Prepare the pesto: tear off the basil leaves and place in a mini food processor, add the peeled garlic, cheese, nuts and olive oil. Season with salt and pepper and blend into a pesto.

  3. 3

    Put the croutons in the oven and bake until the bread and cheese are browned, for about 4 minutes.

  4. 4

    After baking, spread with pesto and serve with hot cream soup.

Notes

PRACTICAL TIPS AND MODIFICATIONS
  • To enrich the taste and visual qualities, the soup can be decorated with a dollop of sour cream, mascarpone cheese, or a few balls of fresh bufala mozzarella just before serving.
  • If you prefer a milder taste, you can omit the hot paprika.
  • Depending on the season, you can add fresh herbs to the soup, such as thyme or rosemary, which will beautifully emphasize the taste of tomatoes.