Rich tomato soup with pesto

Rich tomato soup with pesto

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(102 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
When you’ve got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there’s no reason not to enjoy homemade tomato soup in the depths of winter.

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat14g
  • saturates7g
  • carbs14g
  • sugars13g
  • fibre4g
  • protein8g
  • salt1.15g
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Ingredients

  • 1 tbsp butter or olive oil
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 142ml pot soured cream
  • 125g pot fresh basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • basil leaves, to serve

Method

  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.

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Comments, questions and tips

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falafellover
8th Dec, 2011
5.05
Every time I make this soup I get compliments from my housemates and the soup disappears very quickly! Such a simple recipe with a fantastic result!
miriamsinead
30th Sep, 2011
2.05
Followed recipe exactly but unfortunately The Mob told me that they prefer 'the stuff in the tins'. Perhaps should have added more sugar. Will not be making again.
immytwig
26th Sep, 2011
5.05
Lovely! So rich! i added feta cheese and pesto into the actual soup with a bit of origano and bay leave sfor extra flavour and took it into school for lunch, beats tinned soup anyday!
fluffyjacq
17th Sep, 2011
Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely not suitable for vegetarians.
09cook09
2nd Aug, 2011
5.05
Great soup!! When I made it I added three teaspoons of pesto to the actual soup. It tasted amazing, if I say so myself! Try it!
09cook09
2nd Aug, 2011
5.05
Great soup! When I made it I added three teaspoons of pesto to the actual soup. It tasted amazing, if I say so myself! Try it!
kaszamar
2nd Jun, 2011
4.05
I really like the idea of the sun- dried tomatoes in the recipe. It is a nice and easy soup. I used good quality ingredients bur had to double the amount of the sun- dried tomatoes to match my taste.
skudrelita
6th Apr, 2011
5.05
Wonderful!!! The best tomato soup for me and my friends too...
villawestie
5th Apr, 2011
mde this today for lunch and very impressed! Don't think I'd bother with the pesto next time as I don't think it realy needs it.
villawestie
5th Apr, 2011
mde this today for lunch and very impressed! Don't think I'd bother with the pesto next time as I don't think it realy needs it.

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