Tomato & Pesto Soup

Serves 4

A colourful combination guaranteed to put a spring in your step



  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 4 tbsp olive oil
  • 700g ripe tomatoes, roughly chopped
  • Pinch sugar
  • 500ml chicken or vegetable stock
  • Salt and freshly ground black pepper


  • 75g pine nuts, toasted, reserve a few to garnish
  • 75g Parmesan (or vegetarian parmesan) cheese, grated
  • 75g fresh basil
  • 150ml extra virgin olive oil
  • Salt and freshly ground black pepper


  1. Place a large, heavy-based pan over a medium heat, cook the onion and garlic in the olive oil for 2-3 minutes, add the tomatoes, sugar and stock, and simmer for 15-20 minutes.
  2. Meanwhile, pure the pesto ingredients.
  3. Blend the soup until smooth and season to taste. Serve with a teaspoon of the pesto swirled into each bowl and a few pine nuts sprinkled on top.


Cheese twists make a delicious accompaniment.

Any remaining pesto can be kept in the fridge for up to 2 weeks ─ store in an airtight container and cover the surface with a little olive oil.