Hunt’s Tomato Soup with Herb Pesto

Tomato Soup with Herb Pesto

INGREDIENTS:

2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes

1/3 cup (75 mL) olive oil, divided

1 onion, chopped

2 carrots, chopped

1 tsp (5 mL) each salt and pepper, divided

4 cups (1 L) reduced-sodium chicken broth

1/2 cup (125 mL) chopped jarred roasted red peppers

2 bay leaves

1/3 cup (75 mL) 35% whipping cream

2 tbsp (30 mL) lemon juice, divided

1/3 cup (75 mL) finely chopped fresh basil

2 tbsp (30 mL) finely chopped fresh parsley

2 tbsp (30 mL) grated Parmesan cheese

1 tbsp (15 mL) finely chopped almonds

1 tbsp (15 mL) finely chopped fresh dill

1 clove garlic, minced

DIRECTIONS:

Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.

Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.

In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.

Divide soup among bowls. Top with herb pesto.

CHEF'S TIP:

Serve with classic grilled cheese sandwiches made with aged Cheddar