Chilled tomato soup with pesto

Total Time
35 min
10 min
25 min
Vine-ripened tomatoes are a must for this soup, so if you need to ripen a few, plan ahead. Ripen tomatoes by putting them with an apple in a paper bag pierced with a few holes. Let stand at room temperature for two to three days. The vibrant homemade pesto adds tons of flavor to this delicious soup. Because it is so versatile and easy to make, plan to also use it to spoon over a piece of broiled white fish or to accent a rice salad. Or consider combining it with chopped tomatoes on toasted bread rounds for a tasty Italian-style appetizer.


Olive oil

1 tsp

Uncooked onion(s)

1 medium, white, chopped


1 medium clove(s), minced

Fresh tomato(es)

2 large, peeled, seeded, and chopped

Vegetable broth

1 cup(s)


2 cup(s), loosely packed leaves

Fresh lemon juice

2 Tbsp

Pine nuts

½ Tbsp


1 medium clove(s)

Table salt

¼ tsp

Black pepper


Olive oil

1 Tbsp


  1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomatoes and broth; bring to a boil. Reduce the heat and simmer until the tomatoes are falling apart, 15–20 minutes.
  2. Transfer to a blender or food processor and puree. Transfer the soup to a bowl and refrigerate, tightly covered, at least 2 hours.
  3. To make the pesto, in a food processor or blender puree the basil, lemon juice, pine nuts, garlic, salt, and pepper. With the machine running, drizzle in the oil; puree. Serve the soup, topped with a dollop of the pesto.