The Best Tomato Soup | Peachy the Magazine

Ingredients

• 4 tablespoons olive oil, ghee or butter
• 1 extra-large onion, diced
• 1 cup carrots, thinly sliced (or one red bell pepper, or use both)
• 2 pounds fresh tomatoes (or one 28-ounce can of San Marzano Tomatoes)
• 1 cup water plus 1–2 bouillon cubes (chicken or veggie)
• 2 tablespoons sugar, honey or maple syrup (or sugar alternative)
• 1 teaspoon salt, more to taste
• ½ teaspoon pepper
• 10–15 basil leaves
• pinch cayenne (optional, but good)
• ½ cup heavy cream or half and half
• 1–2 tablespoons sour cream, optional
• Arugula Pesto, for serving (see below)
• 1 large garlic clove
• ¼ cup toasted almonds, pinenuts or smoked almonds
• ½ cup packed basil leaves
• 1 cup packed arugula
• 1 teaspoon lemon zest
• 2–3 teaspoons fresh lemon juice
• 1⁄3–½ cup light-flavored olive oil
• ¼ teaspoon salt (if your almonds are salted, use salt to taste)
• ¼ cracked pepper