John Myers
Tomato Soup with Parsley Pesto
The perfect tomato soup with parsley pesto recipe with a picture and simple step-by-step instructions.
- 400 ml Canned cherry tomatoes
- 1 Onion
- 2 Garlic cloves
- 1 Carrot
- Ginger
- Port wine
- Salt, pepper, smoked paprika powder
- Sugar
- 1 bunch Coarse parsley
- 50 g Salted peanuts
- Olive oil
- 50 g Freshly grated Parmesan
- Chop the onion and carrots and sweat them, add the garlic and deglaze with port wine. Add tomatoes, sugar, salt, pepper, smoked paprika powder and simmer until soft. Mix up in the blender. Make a pesto from parsley, peanuts, a little honey, olive oil, Parmesan and a squeeze of lemon (to keep the color).
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