Loaded Tomato Soup

This is the loaded tomato soup recipe I was talking about that would go great with the Cheesy Pull-Apart Bread I posted a few days ago. This soup is loaded with cream, diced tomatoes, grated Parmesan cheese and my red pepper pesto. I’ve also included the recipe for the pesto. If you make too much pesto and don’t want to throw it away. Freeze it! You can either freeze it in jars or plastic containers for 9-12 months or make pesto cubes using ice cube trays. Once the pesto freezes take the cubes out and put them in a freezer bag. They will keep up to 6 months. Now what did I do with those ice cube trays? Serves 6-8

Ingredients:

3 cans of condensed tomato soup
1/4 cup heavy cream
3 tablespoons red pepper pesto
2 tablespoons grated Parmesan cheese
1/2 diced tomatoes, can or fresh
Drizzle of olive oil
2 teaspoons dried parsley

Directions:

In a saucepan on med/high heat make the tomato soup according to the cans instructions. Then add in the diced tomatoes, cream and parsley stir to combine. Top with pesto, grated Parmesan cheese and drizzle with olive oil. Heat until cheese starts to melt.

Red Pepper Pesto Ingredients:

1/2 cup spinach
Juice from 1 lime
2 tablespoons diced almonds
1/4 cup Parmesan cheese
2 garlic cloves
3 whole red peppers from a jar (see my Frittata recipe)
Drizzle of olive oil

Directions:

Place the nuts and the garlic cloves in your food processor and pulse to combine. Add in the spinach, lime juice, cheese and red peppers process until smooth. Drizzle in the oil until blended.


I never thought I would have to buy ice cube trays again, but if you want to unthaw a little for soups etc. it’s probably a good idea.