Pescatarian Pesto-Walnut Sardine Tomato Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(12)
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp extra virgin olive oil, divided
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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