Easy Tomato Soup
An easy, store cupboard Tomato Soup recipe, swirled with pesto. Ready in just 20 minutes.
Ingredients
- 1 teaspoon Olive Oil
- 100 g Onion Peeled and chopped (See Note 1 below)
- 3 Cloves Garlic Peeled and chopped (See Note 1 below)
- 3 Cans Tomatoes (3 x 400g tins) (See Note 2 below)
- 2 tbsp Tomato Puree See Note 2 below.
- 500 ml Vegetable Stock See Note 3 below.
- Salt and Pepper
- 2 tbsp Pesto See Note 4 below.
- 2 tbsp Balsamic Vinegar
Optional to garnish:
- Pesto
- Slices of bread
- Grated cheese The recipe is vegan if you skip adding the cheese on top.
Instructions
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Gently sweat the onions and garlic with the oil in a saucepan until softened.
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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.
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When the soup is ready, blitz in a food processor or with a stick blender until smooth. Stir in the pesto and balsamic vinegar.
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Serve the soup garnished with extra pesto and cheese on top.
For optional cheese croutons
-
Toast your bread, add cheese and melt under your grill.
Recipe Notes
Note 1 - Onions and Garlic
I use pre prepared chopped and frozen onions and garlic.
Note 2 - 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.
Note 3 - Stock
Vegetable stock made with a cube is fine. I like Marigold powder.
Note 4 - Pesto
Any jar of ready made pesto is fine for this.
Note 5 - Nutrition
Nutritional info does not include the additional optional garnishes.