Easy Tomato Pesto Soup Food

TOMATO & BASIL SOUP

Steps:

• Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
• Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

SOUL-WARMING TOMATO-PESTO SOUP

Steps:

• Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.
• Stir rice and pesto into the cooker; cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

EASY ROASTED TOMATO PESTO SOUP

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment paper.
• Slice tomatoes and onions into wedges.
• Peel garlic cloves.
• Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
• Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
• Pour in vegetable broth.
• Stir in pesto.
• Cook over low heat until heated through. About 20 minutes.
• Top with fresh basil cut into ribbons if desired.

EASY TOMATO PESTO SOUP

Steps:

• In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
• **DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
• Add pesto. Stir and heat through.
• Just before removing soup from stove, add grated parmesan cheese and combine.
• The soup does taste better if given time to set overnight in the refrigerator.

PESTO TOMATO SOUP

Steps:

• In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

POTATO AND PESTO SOUP

Steps:

• To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
• Finely chop the bacon, potatoes, and onions.
• Sauté the bacon in a large pan over medium heat for 4 minutes.
• Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
• Add the stock and the milk to the pan and bring to a boil.
• Simmer for 10 minutes.
• Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
• Add the parsley and 2 tablespoons of the pesto.
• Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

CREAMY EASY TOMATO TORTELLINI SOUP

Steps:

• Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
• Bring to a simmer.
• Once simmering drop pasta into soup.
• Cook accordingly to package directions.
• Ladle into bowls, sprinkle with cheese! Enjoy!

CREAMY TOMATO SOUP WITH PESTO

Steps:

• Heat the milk over moderate heat in a medium pot.
• Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
• Pour mixture into milk and raise heat to bring soup to a boil.
• Reduce heat and then simmer 15 minutes.
• While soup cooks, make pesto, if not using storebought.
• Fill the food processor with watercress, loosely packed.
• Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
• Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
• Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
• Transfer watercress paste to a bowl.
• Stir in the remaining oil and the cheese.
• Taste pesto sauce and adjust seasonings.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.