Care for a warm and fuzzy-feeling inducing soup? I know I did last night. It was cold, rainy, and very windy. But not so inside my tiny kitchen. In there I threw together a few ingredients and in no time I had a fabulous soup thanks to Rachael Ray’s Double Tomato and Pesto Cup-o-Soup from her Cookin’ Round the Clock cookbook. The original recipe uses store-bought basil pesto but a few months back Jay’s mom supplied us with several jars of delicious parsley pesto, which gave the soup a fresh and sweet taste to it. The recipe is also meatless but Rachael suggests adding meatballs, chicken, or bits of seafood to “bump up the protein.” I took her advice and threw in the frozen pork and fennel meatballs I had made a few weeks ago, which were phenomenal and fit perfectly with the tomato soup.
Tomato and Pesto Soup With Meatballs
1 tbsp olive oil
1 tbsp butter
1 shallot, finely chopped
3 cloves of garlic, chopped
1 carrot, peeled and finely chopped
1/2 cup sun-dried tomatoes, chopped
Approx 2 cups meatballs
Fresh ground pepper, to taste
1/2 cup dry sherry, or white wine
3 cups chicken broth
1 28oz can crushed tomatoes
1/2 cup pesto
Heat the oil and butter in a large pot over medium heat. Add the shallot, garlic, sun-dried tomatoes, carrot, and meatballs and cook about 5 minutes. Season with pepper and salt if you like but I found the soup didn’t need any added salt. Add the sherry and simmer for 2 minutes. Pour in the broth and crushed tomatoes and cook until bubbly. Stir in the pesto until everything is combined and serve with a few sprinkles of Parmesan.