FARMSTAND TOMATO SOUP WITH ARUGULA PESTO

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Farmstand Tomato Soup with Arugula Pesto image

Provided by Rebecca Rather

Categories     Soup/Stew     Milk/Cream     Tomato     Lunch     Parmesan     Pine Nut     Arugula     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream
1/4 cup good-quality vodka (optional)
Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • To Make the Soup:
  • Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
  • When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
  • To Make the Pesto:
  • Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
  • To Serve:
  • Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
  • Do it early
  • The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
  • Variation
  • The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.

Fayyaz Ahmad
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I was disappointed with this soup. The flavor was bland, and the texture was watery. I wouldn't recommend this soup to anyone.


kopila Pokhrel
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This soup was a bit too sweet for my taste, but it was still good. I think next time I make it, I'll use less sugar or add some acidity to balance out the sweetness.


May
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I've made this soup several times now, and it's always a hit! I love the fresh, summery flavors, and the arugula pesto is a really nice touch. I highly recommend this soup to anyone looking for a delicious and easy-to-make meal.


Patricia Kahi
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This soup was delicious! I made it for my family and they all loved it. The arugula pesto was a great addition, and it really made the soup special.


Lidetu Mulu
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I'm not sure what I did wrong, but my soup turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.


Sonjoy Barua
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This soup was okay. It wasn't anything special, but it was still good. I think it would be better with some added spices or herbs.


Shafuu Shah
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I was disappointed with this soup. The flavor was bland, and the texture was watery. I wouldn't recommend this soup to anyone.


Ariel Murray
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This soup was a bit too sweet for my taste, but it was still good. I think next time I make it, I'll use less sugar or add some acidity to balance out the sweetness.


Shahalom sarker
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I've made this soup several times now, and it's always a hit! I love the fresh, summery flavors, and the arugula pesto is a really nice touch. I highly recommend this soup to anyone looking for a delicious and easy-to-make meal.


Elvina Kazungu
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This soup was easy to make and so delicious! I used fresh tomatoes from my garden, and the flavor was amazing. The arugula pesto was a great addition, and it really made the soup special.


Sadif hasan Sujon
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I'm not a huge fan of tomatoes, but this soup was delicious! The arugula pesto really balanced out the sweetness of the tomatoes, and the soup was really creamy and flavorful. I will definitely be making this again.


Rayan Rai
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This soup was amazing! I made it last night and my family loved it. The flavors were so fresh and summery, and the arugula pesto added a really nice touch. I will definitely be making this again.