Tomato Soup with Pesto

This soup is so delicious that one bowl will definitely not be enough. The creamy tomato soup with the addition of basil pesto is a proven great combination. If you serve the soup with bread or toasted croutons, it instantly becomes a standalone meal, perfect for lunch or dinner.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 2 pod Garlic, fresh

  • 4 pieces Tomato, dried

  • 800 g Tomato, pieces - can

  • 500 ml Soup base, chicken, cube

  • 1 teaspoon Sugar, white

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 2 spoons Sour cream

  • 2 spoons Pine nuts

Steps

  1. Peel and finely chop the garlic. Roughly chop the sun-dried tomatoes. Heat olive oil in a pot. Add the garlic and sauté it just until fragrant. Then add the sun-dried tomatoes, canned tomatoes, and soup base. Season with sugar, salt, and freshly ground pepper. Mix everything well and slowly bring to a simmer over medium heat. Let the soup simmer gently for 10 minutes to allow the tomatoes to break down slightly.

  2. Remove the pot from the heat, add sour cream, and blend the soup with an immersion blender until smooth. Adjust the seasoning with pepper, salt, or sugar if needed.

  3. Serve the prepared soup in soup bowls or deep plates. Garnish with pesto and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 86.28 kcal
  • Fat: 2.85 g
    • Saturated Fat: 0.59 g
  • Carbohydrates: 13.18 g
    • Sugars: 4.62 g
  • Protein: 2.75 g
  • Fiber: 2.16 g

Advice

You can buy pesto or make it yourself.