Farmstand Tomato Soup with Arugula Pesto

Name: Farmstand Tomato Soup with Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams baby arugula; 794 grams fire-roasted crushed tomatoes; 2 cloves garlic, coarsely chopped; 59 milliliters heavy whipping cream; 1 teaspoons kosher salt; 1 Tbsp freshly squeezed lemon juice (about 1/2 medium lemon); 177 milliliters extra-virgin olive oil; 118 milliliters freshly grated Parmesan cheese; 118 milliliters pine nuts; 2 shallots, coarsely chopped; 0 teaspoons sugar; 59 milliliters good-quality vodka (optional)

Farmstand Tomato Soup with Arugula Pesto might be just the soup you are searching for. One portion of this dish contains around 6g of protein, 31g of fat, and a total of 346 calories. This recipe serves 8. Autumn will be even more special with this recipe. If you have parmesan cheese, shallots, pine nuts, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Frying 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.

Ingredients you will need

Shallot

Clove

Garlic

When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily.

Ingredients you will need

Tomato

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.

Ingredients you will need

Canned Whole Tomatoes

Shallot

Garlic

Cream

Juice

Sugar

Vodka

Salt

Soup

Equipment you will use

Blender

Bowl

Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Garlic Cloves

Lemon Juice

Olive Oil

Pine Nuts

Arugula

Salt

Equipment you will use

Food Processor

Blender

Bowl

Transfer the pesto to a bowl and stir in the Parmesan.

Ingredients you will need

Parmesan

Pesto

Equipment you will use

Bowl

Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.

Ingredients you will need

Chilled Soup

Pesto

Equipment you will use

Bowl

Ladle

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.

Ingredients you will need

Pesto

Arugula

Soup

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.

Ingredients you will need

Greek Yogurt