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🍽️ Creamy Tomato Soup with Goat Cheese and Basil Pesto

253 kcal · 30 min · 4 servings

Ingredients

• 1 handful basil
• 1 stalk parsley
• 1 clove of garlic
• 2 tbsp pine nuts
• 2 tbsp freshly grated parmesan
• olive oil (approx. 60 ml)
• 800 g tomatoes
• 2 onions
• 2 cloves of garlic
• 2 tbsp olive oil
• 150 ml broth
• 1 pinch sugar
• lemon juice
• salt
• cayenne pepper
• 60 g goat cream cheese
• parsley (for garnish)

Instructions

1. 1. Thoroughly wash the basil and parsley.
2. 2. Separate the leaves from the stems.
3. 3. Gently dry the herbs with a kitchen towel.
4. 4. Peel the garlic clove.
5. 5. Roughly chop the garlic.
6. 6. Heat a pan without fat on medium heat.
7. 7. Roast the pine nuts in the pan until golden brown.
8. 8. Let the pine nuts cool down completely.
9. 9. Place the cooled pine nuts, herbs, and garlic into a blender.
10. 10. Blend the ingredients together with the cheese briefly.
11. 11. Slowly pour in olive oil while blending.
12. 12. Continue mixing until a creamy pesto texture forms.
13. 13. Finally season the pesto with salt.
14. 14. Wash the tomatoes thoroughly.
15. 15. Cut out the hard stem area at the top of the tomatoes.
16. 16. Pour boiling water over the tomatoes briefly.
17. 17. Immediately shock the tomatoes in cold water.
18. 18. Peel the skin off the tomatoes.
19. 19. Dice the peeled tomatoes into small cubes.
20. 20. Peel the onions and garlic.
21. 21. Cut the onions and garlic into fine cubes.
22. 22. Heat oil in a pot.
23. 23. Sauté the onions and garlic briefly in the hot oil.
24. 24. Add the tomato cubes to the vegetables.
25. 25. Deglaze the mixture with the broth.
26. 26. Let the soup simmer gently for about 10 minutes, stirring occasionally.
27. 27. Season the soup with sugar.
28. 28. Add lemon juice to the soup.
29. 29. Season with salt and cayenne pepper to taste.
30. 30. Rinse four glasses with hot water.
31. 31. Fill the hot soup into the prepared glasses.
32. 32. Place a spoonful of pesto on the surface of the soup.
33. 33. Crumble the goat cheese over the pesto.
34. 34. Garnish the soup with fresh parsley.
35. 35. Serve the soup immediately.

Nutrition per serving

• kcal: 253
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 10 g