Ingredients
Scale
Tomato Soup
- 1 large onion, diced
- 2 carrots, diced
- 3 tbsp butter
- 3 cloves garlic
- 2 tsp oregano
- 2 tsp salt
- 2 tsp sugar
- 2 tsp black pepper
- 2 tsp crushed red pepper (optional, for a little heat!)
- 2 tsp Italian seasoning
- 4–6 large tomatoes, roughly chopped
- 1/4 cup Parmesan cheese
- 10–15 fresh basil leaves OR 1.5 tbsp of pesto
- 1–2 tbsp Boursin cheese (or the equivalent in small cubes)
- A splash of cream (about 1/4 cup)
Pull apart pesto garlic bread
- 6 small onion rolls (or any type of bread rolls)
- 2 tbsp garlic butter (store-bought or homemade)
- 2 tbsp pesto
- 1 cup shredded mozzarella cheese (or your favorite cheese)
Instructions
Tomato Soup
- Sauté the Veggies:
In a large pot, melt the butter over medium heat. Toss in your diced onion and carrots, letting them sauté until they start to soften (about 5 minutes). The butter brings out the sweetness in the carrots, creating the perfect base for our soup! - Add the Flavor Bomb:
Next, add your minced garlic and season with oregano, salt, sugar, black pepper, crushed red pepper (if you like a bit of spice), and Italian seasoning. Stir everything together and let it cook for another minute. The aroma? Absolutely mouthwatering! - Tomato Time:
Throw in your roughly chopped tomatoes. Don’t worry about perfect cuts; they’ll break down beautifully as they cook. Cover the pot with a lid and let the tomatoes simmer for 10-15 minutes. This allows them to release their juices and combine with the onions and carrots to create a rich, flavorful broth. - Blend It Up:
Once the tomatoes have softened, grab your immersion blender and blend until the soup is silky smooth. If you don’t have an immersion blender, you can use a regular blender—just be careful with hot liquids! - Make It Creamy & Cheesy:
Now comes the fun part! Stir in the Parmesan cheese, fresh basil leaves, and the star of the show: Boursin cheese! The Boursin adds a creamy, tangy twist that makes this tomato soup extra special. If you’re a cheese lover, don’t hesitate to add a little extra! Finish it off with a splash of cream for that luxurious texture, and don’t forget to taste and adjust for salt. - Serve & Enjoy:
Ladle your creamy tomato soup into bowls, and garnish with a few extra basil leaves or a drizzle of olive oil and Parmesan cheese!
Pull apart pesto garlic bread
- Prep the Rolls:
Preheat your broiler on high. Take each onion roll and cut slits into them, creating small sections without cutting all the way through (kind of like a pull-apart loaf). -
Stuff with Garlic & Pesto:
Spread a generous amount of garlic butter and pesto into each section. Then, stuff each slit with shredded mozzarella cheese. Trust me, the more cheese, the better. -
Broil to Perfection:
Place your stuffed rolls under the broiler for about 4-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on them—broilers can go from perfect to burnt pretty quickly! - Serve & Dip:
Serve the pull-apart bread alongside your creamy tomato soup and get ready to dip, tear, and enjoy every cheesy, garlicky bite!
Notes
- If you don’t have enough fresh tomatoes on hand, you can use a 32oz can of San Marzano tomatoes.
- Please adjust this recipe to balance out the sweetness, not all tomatoes are created equally so you can + or – sugar. I prefer using brown sugar because it helps to balance out the soup without overpowering.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Cuisine: American
Keywords: Creamy Tomato soup, pesto garlic bread, soup season
