About this recipe: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.
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
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Method Prep:10min › Cook:20min › Ready in:30min
Pour chicken stock into a large saucepan and bring to the boil. Boil until reduced by about 1/3.
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.