Tomato and Pesto Soup



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


  • 75g pine nuts, toasted, 
  • 75g Parmesan cheese, grated
  • 75g fresh basil
  • 150ml extra virgin olive oil
  • Salt and 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, purée the pesto ingredients (reserve a few pine nuts to garnish)
  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.

Tip: Cheese twists make a delicious accompaniment.

Tip: 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.

Inspired? Check out Spotlight On Soup for more ideas.

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