Reading Time: 3 minutesThe soup is on. As the fall and winter months progress, who doesn’t love a simple and tasty soup recipe? This particular tomato soup has a pesto “twist” that I know you will love.
Personally, I am not much of a tomato soup fan, mostly because my memories are predominantly of canned tomato soup. Kerri’s Tomato Soup is the exception for me. I encourage you to open your mind about tomato soup and give this one a try, as well. I just love this tomato soup and I know you will, too.
The addition of Swiss chard or spinach pesto is what makes this soup so unusual and hearty. And the coconut cream brings a delightful dairy-free creaminess. You can use fresh tomatoes, as I did, or try canned tomatoes to make things even faster and simpler. Either way, buy organic when possible.
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Kerri’s Tomato Soup
Who doesn’t love a simple and tasty soup recipe? This particular tomato soup has a pesto “twist” that I know you will love.
Ingredients
- 3 Tbsp olive oil
- 1 large red or white onion diced
- 5 cloves garlic minced
- 3 lbs fresh tomatoes chopped (or 3 14.5oz cans diced tomatoes)
- 1 cup vegetable or chicken broth
- 8 oz Swiss chard or spinach pesto (see separate recipe)
- 1-2 tsp monk fruit powder optional; use as much or as little as needed to reduce sourness of tomatoes
- 2 bay leaves
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1 cup full-fat coconut cream from top of 14oz can of full-fat coconut milk
- Optional garnishes: dollop of pesto, shredded unsweetened coconut, drizzle of coconut cream, and/or olive oil
Instructions
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In a large pot, heat oil over medium heat.
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Saute onions for 3-5 minutes or until they start to soften and turn translucent.
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Stir in garlic and cook another minute.
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Add chopped or canned tomatoes, pesto, bay leaves, thyme, salt, and pepper.
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Cover and simmer 30 minutes.
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Remove bay leaves and puree using an immersion blender or cool and use regular blender.
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Stir in coconut cream and reheat as needed, serve hot.
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Add garnishes to each bowl, if desired, and enjoy.
Dairy-Free Spinach and Walnut Pesto
A fresh, dairy-free pesto can brighten so many different meals.
Ingredients
- 2 cups fresh spinach chopped
- 3-4 cloves garlic chopped
- 1 Tbsp orange juice
- 1 tsp herbes de Provence
- 1/2 cup walnuts
- 1/2 cup olive oil
Instructions
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Pulse spinach in food processor.
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Add nuts and garlic to food processor.
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Add remaining ingredients except oil and process until thoroughly chopped and mixed.
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With processor running, pour oil slowly down the side of the processor opening and process until mixed.
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Refrigerate until ready to use.
Dairy-Free Swiss Chard and Pecan Pesto
This non-traditional pesto is still guaranteed to please your taste buds (and your dinner guests).
Ingredients
- 6-8 large leaves Swiss chard chopped
- 3-4 cloves garlic chopped
- 1/2 cup fresh basil leaves
- 1/2 cup unsalted pecans
- 1 Tbsp lemon juice
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
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Chop Swiss chard and add to food processor.
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Add remaining ingredients except olive oil.
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Process until ingredients are finely chopped.
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With the processor running, slowly pour olive oil down the side of processor opening. Blend thoroughly.
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Refrigerate until ready to use.
While never slowing in her passion to create by making real food, healthy personal care, and cleaning products, she also experienced being the food editor for a print and online publication called WNC Woman based in western North Carolina.
Currently, Sandy is a Food Writer at 50PlusLivingWNC.com. She runs a Facebook page called Sandy’s Food for Thought. You can also contact her with recipe requests or if you also love to talk food: SandysFoodForThought@gmail.com
