At last, a homemade tomato soup that is absolutely delicious and competes with the best restaurant’s version of tomato basil soup. Tomato soup is my favorite soup and I have tried many recipes trying to find the best one out there… I think it’s the basil pesto that gives this the edge and the jarred pesto from the grocery works just fine. This recipe does not make a lot and is amazingly thick using almond milk. If you wanted to thin it a bit, I’d recommend using a little veggie broth. Add a grilled cheese sandwich to this and you have the perfect lunch or light dinner.
Cook till soft:
28 oz. can of San Marzano tomatoes
1 medium onion, chopped
3 Tbl. of butter (I used plant based butter)
1 c. milk. (I used Oat milk but almond or soy would work too!)
3-6 TBL. of basil pesto
1/2 tsp. salt. (or to taste)
1/2 tsp. pepper (or to taste)
1 tsp. sugar
Optional: 1-2 cups of veggie broth for a slightly thinner consistency
Top with Parm cheese before serving for more flavor.
