Recipe by DASKDS
"Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot."
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1 (32 fluid ounce) container
1 (14.5 ounce) can
diced tomatoes with juice
1 (14.5 ounce) can
diced tomatoes with garlic and onion
salt and pepper to taste
I sautéed an onion in the saucepot first and then added the stock and tomatoes. Rather than waiting for the chicken stock to reduce by 1/3 I drained the tomatoes to save time and I did also use closer to ¼ cup pesto. The hand blender worked perfectly to puree it right in the pot and the soup was delicious! Perfect for a rainy day! Next time I might have it with a grilled cheese sandwich and garnish with some fresh basil.
This wasn't bad. I'd give it 3 1/2 stars if I could. I don't know if I will make it again, it is runny and I like a thicker tomato soup. I did like the flavor that the pesto added to the soup. I think I will make a different recipe (I like the Rich and Creamy Tomato Basil Soup recipe on this site) and add some pesto. Thanks for the idea!
While this is very good, it is also a fairly common tomato soup recipe with the standard chicken broth, tomatoes and cream. It's certainly easy to throw together in a pinch with pantry staples, but if you want to really make this special use homemade chicken broth (I had some in the freezer), homemade marinara (also in my freezer, put up from my garden) and heavy cream rather than the half and half. I did use the half and half this time for comparison's sake and found that the soup is just not as good as it is with rich, heavy cream - and for some reason it even looks better made with cream too! Loved the pesto swirl at the end -again, I used homemade that I'd frozen. Reducing the chicken broth really isn't necessary, and I don't add the cream until after the tomatoes and broth have simmered a bit. Great soup for little time and effort.
Excellent! Used Caldo de Pollo dried to make the chicken stock, and had accidently bought cans of pureed tomato so didn't even need to use the blender at all. Wonderful flavor and *so* fast. Yum-O!
Excellent, and so simple! I used my own basil pesto, which I keep in small jars in the freezer. I also prefer to puree the soup and THEN add cream when I return the soup to the pan. I added the pesto to the pan vs. each bowl.
My husband's favorite soup now!
Such a yummy soup! Heres what I did different:
I cooked some onion and garlic in the pot before adding the chicken broth. Let that simmer for maybe 15-20 minutes or so. I then added a can of homemade tomatoes and a can of condensed soup. I let that simmer for another 10 minutes to let it thicken up. I ran it through the blender to take out the chunks and then added the half and half. I also used much more pesto then what the recipe calls for. I stirred it right into the pot rather then spooning it out into the bowls...probably about a 1/4 cup or so. Turned out delicious! I served it with toasted chicken salad sandwiches for lunch.
Great Creamy Tomato Soup Recipe. Just what I was looking for... I added some Garlic Pepper to it to give it a little more taste and used Whipping Cream instead to make it richer.
we fixed this recipe ALOT. instead of half and half we used grated cheese curd. that was a wondeful addition. we would also recommend more pesto. another change we made was putting orzo into the soup. it was a bit thin so we thought orzo might spice it up a bit. it sure did! definetly put orzo into this, it adds SO much to the flavor. best of all, this soup was fast and easy!!! we will definetly make this again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Tomato Soup with Pesto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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