Caramelized Onion Soup with Golden Raisin Pesto
- Yield 4 servings
- Prep 10 mins
- Cook 15 mins
A burst of golden raisin flavor makes this healthy soup far from ordinary.
California Raisin Marketing Board
Ingredients
- -- Olive oil, as needed
- 1 large onion, thinly sliced
- 2 cloves garlic, chopped or sliced
- 4 large ripe tomatoes; cored, peeled and diced*
- 1 quart chicken broth
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- Golden Raisin Pesto
- 1/2 bunch cilantro
- 3 tablespoons lemon juice
- -- Olive oil, as needed
- 1/4 cup pine nuts
- 1 cup California golden raisins
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- -- Cilantro leaves; for garnish
- -- Whole California golden raisins; for garnish
Instructions
- In sautépan, heat a few tablespoons of olive oil until almost smoking. Add onions and cook until caramelized, stirring constantly. Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes. Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.
- Golden Raisin Pesto: In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins. Pulse until well blended and smooth. Salt and pepper to taste.
- To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.
Note: *One can (28 ounces) whole tomatoes may be substituted.If cream soup is preferred, purée soup in blender and add 1 cup of heavy cream.
Recipe by Jeanette Corvino and Valerie Waters.
