Caramelized Onion Soup with Golden Raisin Pesto

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins


Olive oil, as needed
1large onion, thinly sliced
2cloves garlic, chopped or sliced
4large ripe tomatoes; cored, peeled and diced*
1quart chicken broth
1/2teaspoon salt, to taste
1/4teaspoon pepper, to taste
Golden Raisin Pesto
1/2bunch cilantro
3tablespoons lemon juice
Olive oil, as needed
1/4cup pine nuts
1cup California golden raisins
1/2teaspoon salt, to taste
1/4teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 17.51
  • Calories 330
  • Fat 12g
  • Saturated Fat 2g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 5mg
  • Sodium 2170mg
  • Potassium 1300mg
  • Carbohydrate 45g
  • Fiber 6g
  • Sugars 29g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 15%