Creamy Pesto Tomato Soup

This creamy pesto tomato soup is made with San Marzano tomatoes, dollops of basil pesto, cream and Italian herbs.

It’s easy and quick to make and is restaurant quality!

How to make creamy pesto tomato soup

Featured Ingredients

• Aromatics: Onion and garlic, are a must for tomato soup, of course.
• Herbs and spices: Dried basil, oregano, red pepper flakes, salt and black pepper.
• Canned tomatoes: I enjoy San Marzano because of their sweet flavor.
• Pesto: A few tablespoons of pesto takes this soup to the next level.
• Tomato paste: A few tablespoons as a rich depth of flavor.
• Cream: A little bit of half and half or cream is what makes this soup “creamy”.
• Finishers: Balsamic vinegar for flavor and a little sugar to balance the acidic tomatoes and balsamic vinegar (seems counterintuitive but trust me on this one).

Step-by-Step Instructions

1. Heat the olive oil in a stock pot to medium heat.
2. Add the onion and saute 4-5 minutes, until soft.
3. Add the garlic and saute 30-60 seconds, until fragrant.
4. Stir in the dried basil, dried oregano and crushed red pepper flakes.
5. Stir in the tomato paste and pesto.
6. Increase the heat to medium-high and add the tomatoes.
7. Stir in the salt and pepper. Allow to simmer for 20-25 minutes.
8. Remove the soup from the heat. Puree the soup using a stick blender, until smooth.
   • Alternatively, let the soup cool a bit, then transfer to a high powered blender and puree until smooth (then place back in the pot).
9. Stir in the half and half or cream, sugar and balsamic vinegar.
10. Taste and adjust the seasoning, if necessary.

Recipe Substitutions and Alterations

• For the onion and garlic: As a shortcut, use frozen diced onion and minced garlic.
  • Or, mince fresh cloves of garlic in a food processor and freeze in an ice cube tray; once they’re frozen, transfer the cubes to a large Ziploc and store them in the freezer. Grab a cube and toss it into the soup!
• For the pesto: Use store-bought or make your own.
• For the tomato paste: You can use any brand of tomato paste you like, but I particularly enjoy buying the tomato paste in the tube because you can store it in the fridge for later use.
• For the tomatoes: If you can’t find San Marzano tomatoes, use any canned tomatoes.
• For the seasonings: Adjust the seasonings to your liking.
• For the cream: Use half and half or cream, or substitute with evaporated milk.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten. Be sure all ingredients you choose are gluten free.
• To make this dairy free: Skip the half and half or cream or use a dairy free alternative.
• To make this vegan: Skip the half and half or cream or use a plant-based alternative.
• To make this nut free: Use nut free pesto. Be sure all other ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.
• To make it lower in sodium: Use less salt and choose no salt added canned tomatoes.

Storage Tips

• To eat right away: Let the soup cool on the stove, then transfer to airtight containers and refrigerate up to 5 days.
  • To reheat: Reheat in the microwave or on the stove until thoroughly heated through.
• To freeze: Let the soup cool on the stove, then transfer to airtight containers and freeze up to 2 months.
  • To reheat: Let the soup thaw in the refrigerator, then reheat in the microwave or on the stove until thoroughly heated through.

Soup recipes to make ASAP:

• Cheesy Lasagna Soup
• Winter Root Vegetable Soup
• Creamy Chicken Noodle Soup
• Maple Sweet Potato Soup
• Italian Sausage & Tortellini Soup
• Spiced Carrot and Lentil Soup

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