Creamy Tomato Basil Soup with Pesto

Name: Creamy Tomato Basil Soup with Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 3 can canned plum tomatoes; 5 sun-dried tomatoes, roughly chopped; 2 clove garlic, crushed; 1 tbsp olive oil; 500 ml turkey or vegetable stock; 1 tsp sugar; 140 ml soured cream; 1 tbsp pesto; 1 handful basil leaves

This creamy tomato basil soup is bright, savory, and ready in under 30 minutes. Sun-dried tomatoes add depth, while soured cream and pesto make every bowl rich, fragrant, and comforting.

Servings8 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

canned plum tomatoes
3 can
sun-dried tomatoes, roughly chopped
5
garlic, crushed
2 clove
olive oil
1 tbsp
turkey or vegetable stock
500 ml
sugar
1 tsp
soured cream
140 ml
pesto
1 tbsp
basil leaves
1 handful

Step-by-Step Instructions

Warm the olive oil in a large saucepan over low heat. Add the crushed garlic and cook for 1-2 minutes until fragrant, without letting it brown. Stir in the sun-dried tomatoes, canned plum tomatoes, stock, sugar, and a little salt and pepper. Bring to a gentle simmer, then cook for about 10 minutes, stirring occasionally, until the tomatoes soften and start to break down.

Blend the soup directly in the pan with a stick blender until mostly smooth. Add about half of the soured cream while blending for a creamy texture, then taste and adjust with more salt, pepper, or a pinch of sugar if the tomatoes taste too sharp. Ladle into bowls and finish each serving with a swirl of pesto, a small spoonful of the remaining soured cream, and fresh basil leaves.

Chef's Tips

For a vegetarian version, use vegetable stock. If the soup tastes too acidic, add a little more sugar or a splash of cream. For a smoother texture, blend longer and pass through a sieve; for a rustic soup, leave some tomato pieces intact. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently without boiling.