Two autumns ago, when I was hugely pregnant with Matthew, despite the horrific heartburn, all I wanted to eat was tomato soup.
Not tomato soup from the can, but from scratch.
I begged my cousin Rhea, one of the best cooks I know, for her recipe.
I’ve tweaked it a bit, swapping out the fresh basil for a spoonful of pesto, but aside from that, I owe this all to her.
That fall, I made three double batches of this soup. Pregnancy cravings cannot be denied.
Now, I make one double batch each fall.
And the only person in my house who loves it the way I do is Matthew.
Go figure…it’s probably in his veins.
Creamy Tomato Soup with Pesto
Here’s what you’ll need:
1 tsp minced garlic
2 cups dry white wine (you can substitute water, but why would you?)
2 oz butter
1 small sliced red onion (white or yellow are fine too)
3 cups canned diced tomatoes
2 cups cream*
salt and pepper to taste
pesto for garnish
Here’s what you’ll do:
1) In a heavy saucepan over medium-high heat, melt the butter and sauté the onion and garlic until translucent, roughly 5 minutes.
2) Add the white wine and reduce by half.
3) Add the tomatoes and cream and reduce by half (I reduce the heat to medium at this point).
4) Puree in a food processor or blender until smooth.
5) Top with a teaspoon of pesto.
Then? Eat two servings!
*I am not even going to pretend that this part is healthy. Nope. It is what it is. Enjoy!