Creamy Pesto Tomato Soup

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5 from 1 review

Creamy tomato soup with dollops of pesto, cream and Italian herbs.


Units Scale
  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • Pinch crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 3 tablespoons basil pesto
  • 2 32-ounce cans whole San Marzano tomatoes
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup half and half or cream
  • 1 1/2 tablespoon granulated sugar
  • 1 tablespoons balsamic vinegar


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


Substitution Tip: Use any canned tomatoes, such as crushed or whole peeled (doesn't have to be San Marzano).