Creamy Tomato Soup with Basil Pesto

    Creamy Tomato Soup with Basil Pesto

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    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.

    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

    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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