Farmstand Tomato Soup with Arugula Pesto

Name: Farmstand Tomato Soup with Arugula Pesto
Total time: 7 h 10 min
Yield: 6 servings
Ingredients: 10 medium tomatoes; ¼ cup olive oil; 2 whole shallots; 2 cloves garlic; 1 can fire-roasted crushed tomatoes; 1 tablespoon kosher salt; ⅛ teaspoon sugar; ¼ cup heavy whipping cream; ¼ cup vodka; ½ cup pine nuts; 5 ounces baby arugula; 2 cloves garlic; ½ teaspoon kosher salt; 1 tablespoon lemon juice; ¾ cup extra-virgin olive oil; ½ cup Parmesan cheese

A fresh and elegant tomato soup made with oven-roasted tomatoes and topped with a vibrant arugula pesto. The soup combines both fresh and fire-roasted tomatoes with a touch of cream and optional vodka for depth of flavor.

6 servings

7 hr 10 min

Published October 4, 2025

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Ingredients

•10 medium tomatoes
•¼ cup olive oil
•2 whole shallots
•2 cloves garlic
•1 can fire-roasted crushed tomatoes
•1 tablespoon kosher salt
•⅛ teaspoon sugar
•¼ cup heavy whipping cream
•¼ cup vodka
•½ cup pine nuts
•5 ounces baby arugula
•2 cloves garlic
•½ teaspoon kosher salt
•1 tablespoon lemon juice
•¾ cup extra-virgin olive oil
•½ cup Parmesan cheese

Cooking Instructions

1.
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.
50 min
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.
360 min
3.
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.
15 min
4.
Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
5 min
5.
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.
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.

Ingredients

•10 medium tomatoes

•¼ cup olive oil

•2 whole shallots

•2 cloves garlic

•1 can fire-roasted crushed tomatoes

•1 tablespoon kosher salt

•⅛ teaspoon sugar

•¼ cup heavy whipping cream

•¼ cup vodka

•½ cup pine nuts

•5 ounces baby arugula

•2 cloves garlic

•½ teaspoon kosher salt

•1 tablespoon lemon juice

•¾ cup extra-virgin olive oil

•½ cup Parmesan cheese

Cooking Instructions

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.

50 min

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.

360 min

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.

15 min

Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.

5 min

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.

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.