Rich Tomato Soup with Pesto Recipe
Introduction
This rich tomato soup with pesto is a comforting and flavorful dish perfect for any season. Creamy with a fresh basil kick, it’s quick to prepare and sure to become a family favorite.
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
Instructions
- Step 1: Heat the butter or olive oil in a large pan over low heat. Add the crushed garlic and soften gently for a few minutes without browning.
- Step 2: Stir in the sun-dried or SunBlush tomatoes, canned plum tomatoes, stock, sugar, and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
- Step 3: Let the soup cook for about 10 minutes, allowing the tomatoes to break down and the flavors to meld.
- Step 4: Use a stick blender to whizz the soup until smooth, gradually adding half of the soured cream as you blend to create a creamy texture.
- Step 5: Taste the soup and adjust seasoning, adding more sugar if the acidity is too strong.
- Step 6: Serve the soup in bowls, swirling about 1 tablespoon of fresh basil pesto on top along with a little extra soured cream. Garnish with fresh basil leaves before serving.
Tips & Variations
- For a heartier meal, try adding cooked chorizo, sautéed onion, and paella rice, then finish with mixed seafood for a delicious twist.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add pesto and fresh cream only when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, replace butter with olive oil and use vegetable stock. Omit the soured cream or substitute with a plant-based cream alternative and ensure the pesto is dairy-free.
Can I use fresh tomatoes instead of canned?
You can, but canned plum tomatoes give the soup a consistent texture and rich flavor. If using fresh, peel and chop about 1.2kg of ripe tomatoes and simmer longer to break them down.
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Rich Tomato Soup with Pesto Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A rich and comforting tomato soup enhanced with the vibrant flavors of sun-dried tomatoes, fresh basil pesto, and creamy soured cream. This easy-to-make soup is perfect for a warming lunch or light dinner and can be adapted into a hearty rice and seafood version for a more filling meal.
Ingredients
Soup Base
- 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
- Salt and pepper, to taste
Finishing Touches
- 142ml pot soured cream
- 125g pot fresh basil pesto
- Basil leaves, to serve
Optional Hearty Version
- 2 tbsp oil from the sun-dried/SunBlush tomatoes
- 185g sliced chorizo
- 1 sliced onion
- 85g paella rice
- 400g bag mixed seafood, defrosted
- Chopped parsley, to garnish
Instructions
- Prepare the Base: Heat the butter or olive oil in a large pan over low heat. Add the crushed garlic and gently soften for a few minutes, taking care not to brown it.
- Add Tomatoes and Simmer: Stir in the roughly chopped sun-dried tomatoes, canned plum tomatoes, turkey or vegetable stock, sugar, and seasoning with salt and pepper. Bring the mixture to a gentle simmer, allowing it to bubble for about 10 minutes until the tomatoes have softened and started to break down.
- Blend the Soup: Using a stick blender, carefully whizz the soup until smooth, gradually adding half of the soured cream to create a creamy texture.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed, adding more sugar if you prefer a slightly sweeter balance.
- Serve: Ladle the soup into bowls, drizzle approximately 1 tablespoon of fresh basil pesto on top, add a little more soured cream for extra creaminess, and scatter with fresh basil leaves for garnish.
- Optional Hearty Rice & Seafood Soup: In a separate large saucepan, heat 2 tablespoons of the oil from the sun-dried tomatoes. Add sliced chorizo and onion, frying until golden. Follow the original soup preparation, omitting the soured cream and pesto. Add the cooked chorizo and onions plus the paella rice to the soup and simmer for 20 minutes until the rice is tender, adding water if the soup thickens too much. Stir in defrosted mixed seafood, heat through, and serve garnished with chopped parsley.
Notes
- You can use either butter or olive oil based on your dietary preference and taste.
- Add more sugar if the tomatoes taste too acidic.
- For a vegetarian version, use vegetable stock instead of turkey stock.
- The optional hearty version makes a great main meal with added protein and grains.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: tomato soup, sun-dried tomatoes, pesto, creamy soup, easy soup recipe, basil pesto, quick lunch, vegetarian option, stovetop soup
