Description
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.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 160
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
