Rich tomato soup with pesto

Rich tomato soup with pesto

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(125 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 1 tbsp butter or olive oil



    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



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

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



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


  • basil leaves, to serve


  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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12th Feb, 2012
Beautiful soup, very easy & quick to make....I did add 1 celery stick and never bothered with the pesto, will become a regular in my house.
8th Feb, 2012
really lovely, don't go heavy on the sour cream and a soup that matures well, tastes better on the second day
7th Jan, 2012
great tasty soup easy to make
15th Dec, 2011
Top soup! Just added a couple more teaspoons of sugar and a pinch of chilli flakes and the kids loved it. Better than Covent Garden or Heinz soup if you season it properly! Yummo!!
10th Dec, 2011
Oops - forgot to rate it!
10th Dec, 2011
Just made this as a test run for my Christmas Dinner starter and really enjoyed sampling it! Will serve it with home made bread, should go down very well.
8th Dec, 2011
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!
30th Sep, 2011
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.
26th Sep, 2011
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!
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.


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