Rich tomato soup with pesto

Rich tomato soup with pesto

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(124 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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Frantic Flapjack
25th Feb, 2008
4.05
Very quick to make and tastes much better than Heinz tomato soup.
jasmine77
12th Feb, 2008
5.05
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 .
lostkat's picture
lostkat
26th Jan, 2008
5.05
Yes, 3 tins. I made a batch of this today and it did 2 people for lunch, with 2 portions frozen for another day.
areddig
25th Jan, 2008
Do you realy mean 3 tins @ 400 gr tinned tomatoes for 4 persons?
lostkat's picture
lostkat
23rd Jan, 2008
5.05
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.
Hawie
22nd Jan, 2008
5.05
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.
lucywhittaker
22nd Jan, 2008
Absolutely delicious! So easy and quick to make.
paulstarii
19th Jan, 2008
5.05
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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