Creamy Pine Nut Pesto Soup is a lighter-fare creamy soup with all the flavor notes of basil pesto, but in a more subdued presentation. This soup is a perfect starter course to a fish-based main course. Perfect for winter meals when you want a bit of bright, fresh flavors, but be sure to try it during the warm weather months as a cold soup as well.
- 3 cups (packed) fresh basil leaves
- 10 tablespoons raw pine nuts, plus 4 Tablespoons for garnish
- 2 large cloves garlic
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil
- 2 tablespoons dairy-free Parmesan-style shredded cheese alternative
- 2 cups gluten-free vegetable broth
- 1 cup cashew cream
Place basil, pine nuts, garlic, and salt in food processor and process until everything is in fine bits. With processor still going, begin slowly drizzling the olive oil into the basil mixture. Continue blending until all oil is incorporated. The mixture will still look like oil with pieces, not a homogenous blend. Add cheese alternative and blend 15 seconds.
Transfer basil mixture to pitcher of a blender. Add vegetable broth and cashew cream. Cover pitcher and begin blending on low speed, gradually increasing speed until soup becomes thoroughly blended into a pale green, homogenous and smooth texture.
In a soup pot, add soup and warm over medium-low heat to desired serving temperature.
In a small sauté pan, add pine nuts. Heat nuts over low heat, tossing every couple of minutes, until they are golden brown. Pine nuts burn easily, so be sure to use low heat and toss or stir frequently. Set aside to cool until ready to use.
Ladle soup into small bowls, 1-cup serving in each, and garnish with 1 tablespoon toasted pine nuts each.
Store leftovers in a sealed container in the refrigerator for up to 3 days. Stir to blend soup if separation occurs.