Easy Tomato Soup {Storecupboard Ingredients}
An easy Tomato Soup recipe from store cupboard ingredients, swirled with pesto, and ready in just 20 minutes.
Servings: 6
Ingredients
- 1 teaspoon Olive Oil
- 100 g Onion Peeled and chopped | See notes
- 3 Cloves Garlic Peeled and chopped | See notes
- 3 Cans Tomatoes (3 x 400g tins) | See notes
- 2 tbsp Tomato Puree See notes
- 500 ml Vegetable Stock See notes
- Salt and Pepper
- 2 tbsp Pesto See notes
- 2 tbsp Balsamic vinegar
Optional to garnish:
- Slices of bread
- Pesto
- Grated cheese
- Butter
Instructions
- Gently sweat the onions and garlic with the oil in a saucepan until softened.
- Add the tinned tomatoes, vegetable stock, tomato puree and salt and pepper. Pop the lid on and leave to simmer for 15 minutes on a low heat.
- When the soup is ready, blitz in a food processor or with a stick blender until smooth. Stir in the pesto and balsamic vinegar.
- Serve the soup garnished with extra pesto and cheese on top.
For optional cheese croutons/sandwich:
- Toast your bread, add cheese and melt under your grill OR
- Butter the bread on the outside, spread pesto on the inside, add cheese and cook in a hot frying pan until crispy and golden on the outside and gooey in the middle.
Notes
Onions and Garlic: I use pre prepared chopped and frozen onions and garlic.
Tinned Tomatoes and Tomato Puree: It is really important to buy good quality tinned tomatoes and puree for this recipe as they are where lots of the flavour comes from. I like the brands Cirio or Mutti in the UK.
Stock: Vegetable stock made with a cube is fine. I like Marigold powder.
Pesto: Any jar of ready made pesto is fine for this.
Nutrition values: Nutritional info does not include the additional optional garnishes/sandwich/croutons.
Nutrition
Calories: 109kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 648mg | Potassium: 646mg | Fiber: 4g | Sugar: 11g | Vitamin A: 736IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 3mg