Now, there are many ways to jazz up tomato soup. You can add cream, mozzarella cheese, croutons… or a drizzle of pesto. Today, we’re obviously focusing on the latter with this quick and easy tomato soup with pesto recipe.
However, this isn’t any ordinary tomato basil soup. Oh no, we’re taking our tomato soup to the next level and adding a dollop of homemade oregano pesto on top. The oregano pesto recipe includes the same ingredients as traditional basil pesto: pine nuts, garlic, parmesan cheese, and olive oil. But instead of fresh basil leaves, we’re using fresh oregano leaves. Fortunately, the only step to make the pesto is to combine all the ingredients in a food processor.
Now, let’s focus on our easy tomato soup recipe. Made with olive oil, garlic, sundried tomatoes, fresh tomatoes, sugar/honey, and water/vegetable broth, it’s simple, delicious, and ready to eat in just 20 minutes. The oregano pesto is the perfect complement to the tasty tomato soup.
I hope you enjoy this rich tomato soup with pesto recipe. I serve it as both a side dish and main dish when the temperature drops and I seek a comforting bowl of soup.
Notes
- Feel free to add more sugar or honey to taste. It’s there to balance out the tomato flavor.
- For extra flavor, add a tablespoon of balsamic vinegar and/or half a teaspoon of chili flakes or crushed red pepper flakes when you add the other seasonings.
FAQs
How do you serve homemade tomato pesto soup?
Here are a couple of serving suggestions for this tomato and pesto soup:
- Serve it as a main meal with a grilled cheese sandwich or a side of garlic bread.
- Enjoy it as a side dish as is with something simple like grilled chicken or a pasta salad.
Is this tomato pesto soup recipe vegan?
The tomato soup itself is vegan and gluten-free. However, the oregano pesto uses parmesan cheese, so you have two options. You can substitute the cheese for cheesy nutritional yeast or you can make this vegan pesto recipe instead, which is an arugula and basil pesto.
Can I make tomato soup in the slow cooker?
Yes, you can easily turn this into a slow-cooker recipe. You’ll still want to saute the sundried tomatoes and garlic, but then add all ingredients to a crockpot instead. I’d also recommend only using one cup of vegetable stock/water. Then cook on low for seven to eight hours or on high for three to four hours.
If the soup is too thick, stir in some more stock before serving. If it’s too thin, cook it with the lid slightly removed toward the end of the cooking time to help it thicken. Then make the pesto and serve as instructed.
How do you store tomato soup with pesto?
You can store the pesto tomato soup in an airtight container in the fridge for up to three days. Reheat it either in the microwave or on the stovetop before serving. Alternatively, freeze the soup for up to three months. Thaw overnight in the fridge before reheating as mentioned.
Tomato Soup with Pesto
Ingredients
For the Soup
- ½ cup olive oil
- 2 cloves garlic, chopped
- 6 sundried tomatoes, chopped
- 2¼ pounds well-ripened tomatoes, grated by hand (about 6 tomatoes)
- Salt and pepper, to taste
- 1 tsp sugar or honey
- 2½ cups water or vegetable broth
For the Pesto
- 1 cup fresh oregano leaves
- ½ cup pine nuts
- 1 clove garlic
- ½ cup freshly grated parmesan cheese
- ½ cup olive oil
Instructions
- In a soup pot, heat the olive oil over medium heat. Add the garlic and sundried tomatoes, and saute them for 2 minutes. Add the grated tomatoes, salt, pepper, sugar/honey, and vegetable stock/water. Bring to a boil and simmer for 15 minutes until it thickens.
- Make the pesto while the soup cooks. In a food processor, process the oregano, pine nuts, garlic, and parmesan until the ingredients are well combined. You may need to scrape down the sides of the bowl with a spatula. With the processor running, slowly pour the olive oil through the feed tube and process the pesto until the oil is incorporated.
- For serving, ladle the soup into bowls and drop 1 tablespoon of the pesto in the middle of the soup.
About the Author: Koula Barydakis
