I love this soup because it’s made from ingredients I usually already have in my cupboards, so there’s no need for a special grocery trip. It’s healthy, budget-friendly, and tastes like it’s been simmering for hours, even though it’s ready in just 20 minutes. The pesto adds an extra depth of flavor that takes it from ordinary to something really special. Plus, it’s versatile — I can serve it on its own, with a sandwich, or with crispy cheese croutons.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 teaspoon Olive Oil 100 g (3.5 oz) Onion, Peeled and chopped | See notes 3 Cloves Garlic, Peeled and chopped | See notes 3 Cans (42.5 oz) Tomatoes, (3 x 400g tins) | See notes 2 tbsp Tomato Puree, See notes 500 ml (2 cups) 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
Directions
I start by gently sweating the onions and garlic in a saucepan with olive oil until they’re softened and fragrant.
Then I add the tinned tomatoes, vegetable stock, tomato puree, and some salt and pepper. I cover the pan with a lid and let it simmer gently for about 15 minutes over low heat.
Once the soup is ready, I use a stick blender or food processor to blend it until smooth.
Finally, I stir in the pesto and balsamic vinegar for extra depth and flavor.
I like to serve the soup hot with a swirl of pesto and a sprinkle of grated cheese on top.
For optional cheese croutons or sandwiches: I either toast slices of bread with cheese and melt it under the grill or make a crispy pesto cheese sandwich by buttering the outside of the bread, spreading pesto inside, adding cheese, and frying until golden and gooey.
Servings and Timing
This recipe serves 6 people and takes just 20 minutes from start to finish — perfect for a quick homemade meal on busy days.
Variations
I sometimes add a pinch of chili flakes for a little heat or stir in a splash of cream for a richer, silkier texture. Using roasted red peppers instead of some of the tomatoes gives a lovely smoky flavor. If I want extra protein, I add cooked lentils or beans to make it more filling. For a dairy-free option, I skip the cheese and use vegan pesto instead.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months. To reheat, I warm it gently on the stove over medium heat, stirring occasionally until hot. If it’s too thick, I just add a splash of water or stock to loosen it up.
FAQs
Can I use fresh tomatoes instead of tinned?
Yes, I can, but I prefer tinned for convenience and a more intense flavor. If using fresh, I make sure they’re ripe and juicy.
Can I freeze this soup?
Absolutely, it freezes really well. I let it cool completely before freezing, then reheat it gently on the stove.
What kind of pesto works best?
Any store-bought or homemade pesto is great. I personally love basil pesto for its fresh flavor.
How can I make this soup creamier?
I sometimes stir in a spoonful of cream, crème fraîche, or coconut milk for a richer texture.
Can I make it without a blender?
Yes, I can mash the tomatoes with a fork or potato masher for a more rustic soup if I don’t have a blender.
What’s the best bread to serve with it?
I love crusty sourdough or a grilled cheese sandwich on the side for dipping.
How can I make this soup spicier?
A pinch of chili flakes or a dash of hot sauce gives it a nice kick.
Can I add other vegetables?
Definitely — carrots, roasted peppers, or celery all blend in beautifully for extra flavor and nutrition.
How long does it last in the fridge?
It keeps well for up to 3 days in an airtight container.
Can I make it vegan?
Yes, just use a vegan pesto and skip the cheese garnish to make it completely plant-based.
Conclusion
This Easy Tomato Soup is a true weeknight hero — fast, flavorful, and made entirely from ingredients I already have in my kitchen. I love how the pesto and balsamic vinegar elevate the simple tomato base into something that feels gourmet with almost no effort. Whether I serve it with toasted bread, a gooey grilled cheese, or just a drizzle of pesto, it’s always comforting, nourishing, and delicious.
A rich and comforting tomato soup made entirely from storecupboard ingredients, enhanced with pesto and balsamic vinegar for a herby, tangy depth — ready in just 20 minutes.
Ingredients
1 tsp olive oil
100 g (3.5 oz) onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 cans (3 x 400 g / 42.5 oz) tinned tomatoes
2 tbsp tomato puree
500 ml (2 cups) vegetable stock
Salt and pepper, to taste
2 tbsp pesto
2 tbsp balsamic vinegar
Optional garnish: slices of bread, pesto, grated cheese, butter
Instructions
Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic and cook gently until softened and fragrant.
Add the tinned tomatoes, tomato puree, vegetable stock, and a pinch of salt and pepper. Stir well.
Cover the pan with a lid and simmer gently for about 15 minutes over low heat.
Blend the soup using a stick blender or food processor until smooth.
Stir in the pesto and balsamic vinegar, adjusting seasoning if needed.
Serve hot, optionally topped with a swirl of pesto and grated cheese.
For cheese croutons or sandwiches: toast bread with cheese under the grill, or make a crispy pesto cheese sandwich by buttering the outside, spreading pesto inside, adding cheese, and frying until golden.
Notes
Use any type of tinned tomatoes — chopped, whole, or plum all work well.
Add chili flakes or roasted red peppers for extra depth and spice.
For a creamier soup, stir in cream, crème fraîche, or coconut milk.
To make it vegan, use vegan pesto and skip cheese garnish.
Store leftovers in the fridge up to 3 days or freeze up to 3 months.
