Tomato soup with pesto and cream

JanaBy Jana      

January 6, 2015

Tomato soup with pesto and cream 0 5 0

Another option of the traditional tomato soup. Healthy, filling and refreshing.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 Servings


1Heat 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 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.


3Whizz 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.


5Serve in bowls with 1 tbsp of the pesto swirled on top, a little more soured cream and scatter with basil leaves.


1 tbsp butter or olive oil

2 garlic cloves, crushed

5 soft sun-dried tomatoes in oil, roughly chopped

3 cans plum tomatoes

500ml vegetable stock

1 tsp sugar

soured cream

fresh basil pesto

basil leaves, to serve


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