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


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


  1. 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.
  2. 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.
  3. 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, courtesy of the California Raisin Marketing Board



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