Easy Tomato Pesto Soup Recipes

PESTO TOMATO SOUP

Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

Pesto Tomato Soup image

Steps:

In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

Ingredients

3/4 cup chopped shallots
Chopped fresh thyme
Butter
1 28-ounce can crushed tomatoes
1/2 cup heavy cream
3 tablespoons prepared pesto
Kosher salt

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

Tomato Pesto image

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.

Ingredients

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

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

Soul-Warming Tomato-Pesto Soup image

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

Ingredients

3 (14 ounce) cans vegetable broth
2 (14 ounce) cans Italian-style diced tomatoes, undrained
2 (6 ounce) cans tomato paste
3 stalks celery with leaves, chopped
2 onions, chopped
6 cloves garlic, minced
1 cup shredded carrot
1 cup water
1 teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon ground black pepper
1 cup instant rice
1 (7 ounce) container pesto
⅛ cup shredded Parmesan cheese, or to taste
12 slices crusty bread, or to taste

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

Tomato & basil soup image

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

Ingredients

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

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

Easy Tortellini Pesto Soup image

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

Ingredients

2 cans (14-1/2 oz. each) chicken broth
1 pkg. (9 oz.) refrigerated three cheese tortellini
2 plum tomatoes, coarsely chopped
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/3 cup POLLY-O Shredded Parmesan Cheese