Brazil Nut Free Pesto-Walnut Sardine Tomato Soup
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp extra virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp ground turmeric
- 2 cans (28 oz total) fire-roasted crushed tomatoes
- 2 cups low-sodium chicken broth
- 2 cans (4.4 oz each) sardines in olive oil, drained
- ½ cup raw walnuts, roughly chopped
- ¼ cup basil pesto (olive-oil based)
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, red pepper flakes, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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