Cream of Tomato Soup with Pesto

Cream of Tomato Soup with Pesto

52
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"Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot."

Ingredients

30 m {{adjustedServings}} servings 125 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
  2. 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.
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Reviews

52
  1. 65 Ratings

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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 ...

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,...

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...