Tomato Soup with Herb Pesto
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20Prep Time Minutes
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35Total Time Minutes
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17Number of Ingredients
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6Servings
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.
Serve with classic grilled cheese sandwiches made with aged Cheddar cheese.
Tomato Soup with Herb Pesto