Search thousands of recipes reviewed by home cooks like you.

Cream of Tomato Soup with Pesto

Cream of Tomato Soup with Pesto

  • Prep

  • Cook

  • Ready In

DASKDS

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

J
22
5/8/2008

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 closer to ¼ cup pesto. The hand blender worked perfectly to puree it right in the pot and the soup was delicious! Perfect for a rainy day! Next time I might have it with a grilled cheese sandwich and garnish with some fresh basil.

naples34102
17
12/7/2009

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, but if you want to really make this special use homemade chicken broth (I had some in the freezer), homemade marinara (also in my freezer, put up from my garden) and heavy cream rather than the half and half. I did use the half and half this time for comparison's sake and found that the soup is just not as good as it is with rich, heavy cream - and for some reason it even looks better made with cream too! Loved the pesto swirl at the end -again, I used homemade that I'd frozen. Reducing the chicken broth really isn't necessary, and I don't add the cream until after the tomatoes and broth have simmered a bit. Great soup for little time and effort.

HARRYMARTINII
16
3/28/2006

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-O!