Ingredients
Soup
- 1 tablespoon ghee or olive oil
- 1 cup finely chopped yellow onion
- 4 medium garlic cloves, smashed
- ½ teaspoon salt
- 1 (28-ounce) can crushed canned tomatoes
- 3 cups of low-sodium vegetable broth (or water, but broth provides more flavor)
- 4 sprigs of thyme
Pesto
- ¼ cup toasted pine nuts
- 1 large handful baby arugula
- 1 large handful basil leaves
- 1 large garlic clove
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup olive oil
Garnish – optional
- 1 small zucchini, finely chopped
- 8 cherry tomatoes, halved
Instructions
- Place a medium-large pot on medium-high heat and add the ghee or olive oil along with the onion and sauté for five minutes, stirring occasionally.
- Smash the garlic cloves using the side of a knife and add to the pot along with the sea salt. Stir for 2 minutes, then add the canned tomatoes, broth, and thyme. Cover the pot and bring to a boil. Once boiling, crack open the lid and let it cook on medium heat for 10 minutes.
- While the soup is cooking, make the pesto by adding all the ingredients (except olive oil) into a food processor. Pulse until everything is finely chopped. Transfer to a bowl or container, then add the olive oil and stir.
- After 10 minutes, remove the thyme stems and transfer the tomato soup into a high-speed blender. Blend and pour into bowls.
- Top each bowl with one tablespoon of pesto, as well as the zucchini and cherry tomatoes. (Store leftover pesto in a sealed jar in the refrigerator for up to one week).
Nutritional analysis per serving: Calories: 315, Total Fat: 23g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 6g, Protein: 7g, Carbohydrates: 25g, Sodium: 928mg, Sugars: 13g, Net Carbs: 19g
Hyman, M. (n.d.). Easy Tomato Soup with Pesto. Dr. Hyman. https://drhyman.com/blog/2023/11/13/easy-tomato-soup-with-pesto/