Creamy Tomato Soup with Basil Pesto

    (73)
    30 min

    A super-easy tomato soup recipe, made by pureeing tinned tomatoes, chicken stock and single cream together. Serve with a swirl of basil pesto. If you prefer, you can swirl with chilli paste.


    71 people made this

    Ingredients
    Serves: 6 

    • 900ml chicken stock
    • 1 (400g) tin chopped tomatoes with juice
    • 1 (400g) tin chopped tomatoes with garlic
    • 250ml single cream
    • salt and pepper to taste
    • 2 tablespoons basil pesto

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour chicken stock into a large saucepan and bring to the boil. Boil until reduced by about 1/3.
    2. Pour in both tins of the tomatoes and return to a simmer. Pour in the single cream and turn heat to low. Simmer for 15 minutes. Puree in batches in a liquidiser or use a hand blender in the pan. Season with salt and pepper to taste. Ladle into bowls and swirl in a spoonful of pesto before serving.
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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (60)

    by
    26

    I sautéed an onion in the saucepot first and then added the stock and tomatoes. Rather than waiting for the chicken stock to reduce by 1/3 I drained the tomatoes to save time and I did also use closer to ¼ cup pesto. The hand blender worked perfectly to puree it right in the pot and the soup was delicious! Perfect for a rainy day! Next time I might have it with a grilled cheese sandwich and garnish with some fresh basil.  -  08 May 2008  (Review from Allrecipes US | Canada)

    by
    19

    While this is very good, it is also a fairly common tomato soup recipe with the standard chicken broth, tomatoes and cream. It's certainly easy to throw together in a pinch with pantry staples, but if you want to really make this special use homemade chicken broth (I had some in the freezer), homemade marinara (also in my freezer, put up from my garden) and heavy cream rather than the half and half. I did use the half and half this time for comparison's sake and found that the soup is just not as good as it is with rich, heavy cream - and for some reason it even looks better made with cream too! Loved the pesto swirl at the end -again, I used homemade that I'd frozen. Reducing the chicken broth really isn't necessary, and I don't add the cream until after the tomatoes and broth have simmered a bit. Great soup for little time and effort.  -  06 Dec 2009  (Review from Allrecipes US | Canada)

    by
    17

    Excellent! Used Caldo de Pollo dried to make the chicken stock, and had accidently bought cans of pureed tomato so didn't even need to use the blender at all. Wonderful flavor and *so* fast. Yum-O!  -  28 Mar 2006  (Review from Allrecipes US | Canada)

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