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Tomato Cream Soup with Cranberry Pesto



  • 2 onions
  • 1 clove of garlic
  • 1 small red chili pepper
  • 2 Tbsp olive oil
  • 6 Tbsp dry vermouth (e.g. Noilly Prat)
  • 1 large can peeled tomatoes
  • 1 cup heavy cream
  • Salt and pepper
  • For the pesto:
  • 1 bundle coriander
  • 1 bundle flat-leaf parsley
  • 1/4 cup walnuts
  • 6 Tbsp olive oil
  • 1/4 cup dried cranberries
  • Salt and pepper


  • Peel onions and garlic, and dice. Wash chili pepper, then slice open and remove seeds. Wash chili pepper again and finely dice. Heat olive oil in a big pot and lightly braise the onions, garlic, and chili. Deglaze with vermouth and add tomatoes with liquid. Mash tomatoes with a wooden spoon. Pour in cream and season with salt and pepper. Let it simmer for 10-15 minutes.
  • For the pesto, wash herbs, shake dry, and chop them coarsely. Chop walnuts. Puree herbs, walnuts, and olive oil in a hand blender and season to taste with salt and pepper. Coarsely chop up the cranberries and fold into mixture.
  • Puree soup until smooth. Again, season to taste with salt and pepper and serve with the pesto.
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