Rich tomato soup with pesto

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Good Food

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1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
2. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Give it a twist

HEARTY RICE & SEAFOOD SOUP Heat 2tbsp oil from the sun-dried/SunBlush tomatoes in a large saucepan. Add 185g sliced chorizo and 1 sliced onion and fry until golden. Follow the recipe above, leaving out the soured cream and pesto, then add the chorizo and onion, along with 85g paella rice. Simmer for 20mins until the rice is tender (add a little water if it gets too thick), tip in a defrosted 400g bag mixed seafood. Once hot, serve in bowls scattered with chopped parsley.

Per serving

213 kcalories, protein 8g, carbohydrate 14g, fat 14 g, saturated fat 7g, fibre 4g, salt 1.15 g

Latest comments and suggestions

Results 1-20

• Paul S

  19 January 2008

  Paul S rated and commented on this recipe

  

  Another spectacular soup to try. I love tomato soup but this one has a particularly rich and wonderful tomato flavour. Assuming you have a blender this is also really easy to make. Better than any tomato soup you can buy (even the premium brands) and without any added salt or other nasties. I had to make it twice this week as it is so nice!

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• Lucy

  22 January 2008

  Lucy commented on this recipe

  Absolutely delicious! So easy and quick to make.

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• CFL recipes

  22 January 2008

  CFL recipes rated and commented on this recipe

  

  I agree with the others. Easily the best tomato soup I have ever made, with or without the pesto. Hearty, warming, rich, and incredibly easy. I think it's probably the sun-dried tomatoes that add the extra dimension. I have made this on several occasions, and once had no soured cream so used creme fraiche which of course was fine too.

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• lostkat

  23 January 2008

  lostkat rated and commented on this recipe

  

  Absolutely beautiful soup as others have said and so unbelievably simple to make. I regularly make this, freeze it in batches and take it to work. You don't need the creme fraiche either if you're looking for a lower fat alternative.

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• areddig

  25 January 2008

  areddig commented on this recipe

  Do you realy mean 3 tins @ 400 gr tinned tomatoes for 4 persons?

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• lostkat

  26 January 2008

  lostkat commented on this recipe

  Yes, 3 tins. I made a batch of this today and it did 2 people for lunch, with 2 portions frozen for another day.

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• Janes kitchen

  12 February 2008

  Janes kitchen rated and commented on this recipe

  

  I have never made soup before and had a go at this lovely recipe, it is wonderful and after tasting this will not go back to tinned soup. I am converted to making my own soup from now on thanks .

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• Frantic Flapjack

  25 February 2008

  Frantic Flapjack commented on this recipe

  Very quick to make and tastes much better than Heinz tomato soup.

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• Carolineb

  25 February 2008

  Carolineb rated and commented on this recipe

  

  This was a big hit with all my family

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• Webby

  29 February 2008

  Webby commented on this recipe

  Will definately try this one, can anyone tell me how long I can store sundried tomatoes in oil for, once opened?

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• Trudi

  06 March 2008

  Trudi rated and commented on this recipe

  

  Made this a starter for a dinner party, so quick, so simple and it went down treat. I added extra sun dried tomato for personal taste.

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• Son of Silas

  13 March 2008

  Son of Silas commented on this recipe

  Pesto contains parmesan, parmesan contains rennet, so if you are vegetarian proceed with caution. Pesto is not vegetarian despite the vegetarian claim of this recipe. See "ask the expert" comments from chef Simon Rimmer for mor info: http://www.bbc.co.uk/food/vegetarian_and_vegan/simonrimmer.shtml

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• Trudi

  14 March 2008

  Trudi commented on this recipe

  Made this again today - 3rd time. However for a differnt twist I added a jar of roasted red & yellow peppers and one red chilli....WOW, give it a try.

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• Julia

  16 March 2008

  Julia commented on this recipe

  Very good soup, we had it as a starter for Christmas, most difficult bit was getting the pesto and sour cream to swirl.

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• jodi

  20 March 2008

  jodi commented on this recipe

  I made this on mothers day for all the family, it was absolutely delicious. I cooked this for twelve but only doubled the amount and served it with a cheesy garlic bread recipe I found by Ben O'Donoghue. It was really simple to make and everyone really enjoyed it. I will definately make this again.

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• Loustar14

  05 April 2008

  Loustar14 rated and commented on this recipe

  

  I made this as a starter for a special dinner and it tasted absolutely amazing! No effort required to make and I still had lots left over to put in the freezer... although I don't think it will be staying in there for long. It was far too tasty!

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• jojo

  13 April 2008

  jojo rated and commented on this recipe

  

  If my 10 year old loves it then it must be good! Easy to make and will def make it again

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• F1madxxx

  17 May 2008

  F1madxxx rated and commented on this recipe

  

  I have to say this is the best tomato soup I have ever tasted, will definatley be making again.....

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• Miss M

  07 June 2008

  Miss M commented on this recipe

  This worked so beautifully. My boyfriend HATES tomatoes, and yet he loved this soup. Wonderfully warming for winter. Will be making again and again. Replaced the sour cream with pouring cream, as I found that the tomatoes added enough kick.

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• EmC

  14 June 2008

  EmC rated and commented on this recipe

  

  I'm not a very good cook, and this recipe was so easy and yet so lovely, it made me look very good!!! Would definately recommend, to all cooks!!

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Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves , crushed
• 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1 tsp sugar , any type, or more to taste
• 142ml pot soured cream
• 125g pot fresh basil pesto
• basil leaves , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves , crushed
• 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1 tsp sugar , any type, or more to taste
• 142ml pot soured cream
• 125g pot fresh basil pesto
• basil leaves , to serve

Per serving

213 kcalories, protein 8g, carbohydrate 14g, fat 14 g, saturated fat 7g, fibre 4g, salt 1.15 g

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