Tomato and Pesto Soup

Chef notes

This recipe cleverly combines pantry staples like olive oil, garlic, and canned tomatoes with unique additions like sun-dried tomato pesto and red pepper flakes. The result is a deeply flavorful dish that doesn’t require a special trip to the grocery store.

Although it is described as a soup, its consistency and richness make it versatile enough to be used as a sauce for pasta, a dip for grilled cheese, or as a base for other dishes.

In just a few simple steps and about 15 minutes, you have a soup ready to serve. It’s perfect for those busy nights when you want something homemade, nutritious and delicious without spending hours in the kitchen.

The addition of fresh basil guarantees the preservation of its aromatic qualities. This final touch elevates the dish, making each spoonful burst with herbaceous freshness.

You can adjust the consistency of the soup according to your preferences: drain it for a finer texture or keep it in large chunks for a more rustic atmosphere. This adaptability ensures that the recipe suits a variety of tastes and occasions.

Special cooking equipment required: Blender or hand blender

Technical advice: When sautéing the onion, it is essential to wait until it becomes translucent and soft to release its natural sugars. This will add a touch of sweetness to the soup, which will balance the acidity of the tomatoes. Also, when adding the garlic and red pepper flakes, make sure the heat is not too high. Garlic can burn easily and make it taste bitter. Stir it frequently and keep a watchful eye to avoid burning.

When mixing hot liquids, it is essential to be careful. When mixing, start at low temperature and gradually increase the speed. You can also use an immersion blender directly in the pot if you have one; it’s convenient and minimizes transfer. Additionally, always keep the lid slightly ajar or use the hole in the blender lid for steam to escape, placing a towel on top to catch any splashes.

Exchange option: You can replace the chicken broth with vegetable broth to make this recipe completely vegan.



In a medium, heavy-bottomed saucepan over medium heat, add the olive oil and heat until shimmering, about 30 seconds. Add onion and cook until softened, 3 to 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the pesto, tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer until mixture thickens slightly, about 10 minutes.


Season with salt and pepper. Transfer the soup to a heavy-duty blender or use an immersion blender and blend until smooth. Strain if you prefer a smooth soup.


Stir in fresh basil and serve immediately.

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