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Farmstand Tomato Soup with Arugula Pesto Recipe

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Farmstand Tomato Soup with Arugula Pesto
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Ingredients
16
Count
Nutrition
452
Calories
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Ingredients:

Directions:

  1. To Make the Soup: Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
  2. When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
  3. To Make the Pesto: Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
  4. To Serve: Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
  5. Do it early The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
  6. Variation The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.
  7. From Pastry Queen Parties: Entertaining Friends and Family, Texas Style by Rebecca Rather and Alison Oresman. Copyright © 2009 by Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved. Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper's restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie. A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café's sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of The Pastry Queen, and has been featured in Texas Monthly, Gourmet, Ladies' Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn't in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.79 Kcal (1892 kJ)
Calories from fat 357.23 Kcal
% Daily Value*
Total Fat 39.69g 61%
Cholesterol 15.78mg 5%
Sodium 452.76mg 19%
Potassium 766.71mg 16%
Total Carbs 16.77g 6%
Sugars 9.9g 40%
Dietary Fiber 3.81g 15%
Protein 7.42g 15%
Vitamin C 38mg 63%
Iron 1.1mg 6%
Calcium 140.1mg 14%
Amount Per 100 g
Calories 133.65 Kcal (560 kJ)
Calories from fat 105.68 Kcal
% Daily Value*
Total Fat 11.74g 61%
Cholesterol 4.67mg 5%
Sodium 133.94mg 19%
Potassium 226.81mg 16%
Total Carbs 4.96g 6%
Sugars 2.93g 40%
Dietary Fiber 1.13g 15%
Protein 2.2g 15%
Vitamin C 11.2mg 63%
Iron 0.3mg 6%
Calcium 41.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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