Ingredients
Units
Scale
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 3 large Russet potatoes, cubed to 1"
- 1/2 tsp crushed red pepper flakes (optional)
- 1 quart vegetable stock
- 1/2 cup basil pesto
- salt & pepper to taste
- extra basil, for garnish
- croutons, for garnish
Instructions
- Heat the oil in a large soup pot over medium heat, then add the onion. Cook for three minutes, or until softened.
- Add the potatoes and the crushed red pepper flakes. Cook for two minutes before adding the stock. Bring to a simmer and cook until the potatoes are fork-tender.
- Stir in the pesto, cook for another three minutes, then use an immersion blender to blend until completely smooth. Add more pesto as needed, and season with salt and pepper as needed.*
- Top with croutons and fresh basil.
Notes
As most prepared pesto is quite salty, you'll likely not need to add any more salt. Definitely taste the soup before adding salt.