Cream of Tomato Soup with Pesto Recipe

You can spice this up with hot sauce or chili oil if you like it hot.

Cream of Tomato Soup with Pesto Recipe

How To Make Cream of Tomato Soup with Pesto

This creamy tomato soup would be sure to entice your tastebuds with its smooth texture with a mix of savory from the inclusion of pesto.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 1 oz. chicken broth
  • 14 1/2 oz. tomatoes with juice, diced
  • tomatoes , diced
  • garlic
  • onion
  • 1 cup Half & Half cream
  • salt
  • pepper, to taste
  • 2 tbsp. basil pesto


  1. Pour chicken broth into a large saucepan, and bring to a boil.
  2. Boil until reduced by about 1/3.
  3. Pour in both cans of the tomatoes, and return to a simmer.
  4. Pour in the half-and-half, and turn heat to low.
  5. Simmer for 15 minutes.
  6. Puree in batches in a blender, or use an immersion blender in the pan.
  7. Season with salt and pepper to taste.
  8. Ladle into bowls, and swirl in a spoonful of pesto before serving.


  • Sugar: 3g
  • :
  • Calcium: 74mg
  • Calories: 94kcal
  • Carbohydrates: 7g
  • Cholesterol: 15mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 253mg
  • Protein: 3g
  • Saturated Fat: 3g
  • Sodium: 170mg
  • Vitamin A: 389IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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