TOMATO PESTO SOUP
Homemade tomato basil pesto soup uses roasted tomatoes, carrots and onions as a base. Blended into a thick soup, and then flavored with basil pesto, this soup is easy and healthy. Its naturally gluten free and vegan.
Provided by Richa
Categories Soups
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven at 180 C/ 350 F.
- Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.
- Place the tomatoes, carrots, onions and garlic on a baking tray, drizzle with olive oil and sprinkle half teaspoon salt on top. Give everything a good toss and place in the oven to bake for an hour. Alternatively you can also grill all the vegetables on a grill pan on the stove with a drizzle of olive oil and a sprinkling of salt.
- Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.
- Transfer to a pot with the remaining stock and cook over medium heat for 5-7 minutes. Add sugar, balsamic vinegar and chilli flakes and bring it to a quick boil.
- Finish with 2-3 tablespoons of the basil pesto.
- Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.
Nutrition Facts : Calories 179 kcal, Sugar 8 g, Sodium 967 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 12 g, Fiber 3 g, Protein 2 g, Cholesterol 1 mg, ServingSize 1 serving
EASY TOMATO SOUP
An easy, store cupboard Tomato Soup recipe, swirled with pesto. Ready in just 20 minutes.
Provided by Sarah Barnes
Categories Lunch
Time 20m
Number Of Ingredients 12
Steps:
- Gently sweat the onions and garlic with the oil in a saucepan until softened.
- Add the tinned tomatoes, vegetable stock, tomato puree and salt and pepper. Pop the lid on and leave to simmer for 15 minutes on a low heat.
- When the soup is ready, blitz in a food processor or with a stick blender until smooth. Stir in the pesto and balsamic vinegar.
- Serve the soup garnished with extra pesto and cheese on top.
Nutrition Facts : Calories 109 kcal, Carbohydrate 19 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 648 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SOUL-WARMING TOMATO-PESTO SOUP
I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!
Provided by Anjelica Klade
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 8h25m
Yield 12
Number Of Ingredients 15
Steps:
- Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
- Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 32.3 g, Cholesterol 6.3 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.4 g, SaturatedFat 2.6 g, Sodium 793 mg, Sugar 7.8 g
EASY TOMATO PESTO SOUP
This is my version of Bountiful Bread's Tomato Pesto soup. It's easy and quick to make. It's great accompanied with a sandwich or just some good sliced bread and butter.
Provided by Silnayadevochka
Categories Low Protein
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
- **DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
- Add pesto. Stir and heat through.
- Just before removing soup from stove, add grated parmesan cheese and combine.
- The soup does taste better if given time to set overnight in the refrigerator.
Nutrition Facts : Calories 179.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.1, Sodium 948.6, Carbohydrate 31.1, Fiber 3.6, Sugar 20.6, Protein 9.4
EASY ROASTED TOMATO PESTO SOUP
I made this up and was so pleased at how good and easy to prepare it was, I wanted to share it. You can mix the variety of tomatoes you use. If all you have is hot house tomatoes, roasting them is a great way to bring out some flavor. You can adjust the amount of garlic, but more is better. I used prepared basil pesto sauce, but you can use your own. You can use any heart healthy oil.
Provided by IrishHeart
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Line a cookie sheet with parchment paper.
- Slice tomatoes and onions into wedges.
- Peel garlic cloves.
- Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
- Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
- Pour in vegetable broth.
- Stir in pesto.
- Cook over low heat until heated through. About 20 minutes.
- Top with fresh basil cut into ribbons if desired.
Nutrition Facts : Calories 122.7, Fat 4.4, SaturatedFat 0.5, Sodium 23.8, Carbohydrate 19.9, Fiber 5.8, Sugar 12.6, Protein 4.3
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
DILL PESTO
A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!
Provided by LaDonna Langwell
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
- Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
- Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg
PESTO TOMATOES
A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.
Provided by lovedody
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 4.8 g, Cholesterol 12.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 252.7 mg, Sugar 2.5 g
EASY TORTELLINI PESTO SOUP
Plum tomatoes and pesto flavor this tasty soup, which is quick to make, too, thanks to a package of refrigerated three-cheese tortellini.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Bring broth to boil in large saucepan. Add pasta; cook 5 min., adding tomatoes to the boiling water for the last minute of the cooking time. Remove from heat.
- Stir in pesto; sprinkle with cheese.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 14 g
CHILLED ROASTED TOMATO SOUP WITH PESTO
Categories Soup/Stew Food Processor Tomato Picnic Vegetarian Backyard BBQ Basil Cucumber Bell Pepper Summer Chill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For soup:
- Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
- Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3 ingredients in processor until almost smooth. Transfer to bowl. Add 1 1/2 cups tomato-vegetable juice; season soup to taste with salt and pepper.
- For pesto:
- Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
- Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with breadsticks.
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush 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.
- Whizz 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. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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