Creamy Tomato Soup With Pesto

Nutrition

Ingredients

Directions

1. 1

   Heat the milk over moderate heat in a medium pot

2. 2

   Put tomatoes , tomato paste , onions , salt and pepper , sugar , flour , butter , and celery into a food processor and grind until smooth

3. 3

   Pour mixture into milk and raise heat to bring soup to a boil

4. 4

   Reduce heat and then simmer 15 minutes

5. 5

   While soup cooks , make pesto , if not using storebought

6. 6

   Fill the food processor with watercress , loosely packed

7. 7

   Add hazelnuts , 1 / 2 of the oil and garlic cloves to the watercress in the processor

8. 8

   Add nutmeg , salt and pepper to the processor bowl , set lid in place and pulse grind the mixture into a thick paste

9. 9

   Add any remaining watercress to the processor and grind into the paste by pulsing the processor again

10. 10

    Transfer watercress paste to a bowl

11. 11

    Stir in the remaining oil and the cheese

12. 12

    Taste pesto sauce and adjust seasonings

13. 13

    Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup