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
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
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
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.
CREAM OF TOMATO SOUP WITH PESTO
Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.
Provided by DASKDS
Categories Tomato Soup
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
- Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 9.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 1209.8 mg, Sugar 5.8 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
CREAMY TOMATO SOUP WITH PESTO
This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the milk over moderate heat in a medium pot.
- Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
- Pour mixture into milk and raise heat to bring soup to a boil.
- Reduce heat and then simmer 15 minutes.
- While soup cooks, make pesto, if not using storebought.
- Fill the food processor with watercress, loosely packed.
- Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
- Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
- Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
- Transfer watercress paste to a bowl.
- Stir in the remaining oil and the cheese.
- Taste pesto sauce and adjust seasonings.
- Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
Nutrition Facts : Calories 738.8, Fat 55.3, SaturatedFat 15, Cholesterol 50.7, Sodium 1084.2, Carbohydrate 46.7, Fiber 7.4, Sugar 28.4, Protein 21.2
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- In a soup pot or large saucepan, add olive oil and heat over MED/MED-HIGH heat. Add diced onion and cook 4 minutes, until softened and slightly browned. Add garlic and cook about a minute.
- Add cans of tomatoes, broth, salt and pepper and stir to combine. Bring to a boil, then turn off heat to low and stir in chopped basil and vinegar.
- Use an immersion blender to blend until smooth (or until your desired consistency). Alternatively, add soup to blender (removing the center piece to allow steam to escape, and covering the opening with a kitchen towel), and blend until smooth. Transfer soup from blender back to the soup pot.
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