Tomato & Pesto Soup

  • Serves : 4
  • Difficulty level : Easy
  • Type : Lunch

A colourful combination guaranteed to put a spring in your step


  • For the soup
  • medium onion chopped
  • cloves garlic crushed
  • 4 tbsp olive oil 
  • 700g ripe tomatoes roughly chopped
  • pinch of sugar 
  • 500ml chicken or vegetable stock 
  • A portion salt and freshly ground black pepper to taste
  • For the pesto
  • 75g pine nuts toasted
  • 75g Parmesan cheese grated
  • 75g fresh basil 
  • 150ml extra virgin olive oil 
  • A portion salt and freshly ground black pepper to taste


  1. Place a large, heavy-based pan over a medium heat, cook the onion and garlic in the olive oil for 2-3 minutes, add the tomatoes, sugar and stock, and simmer for 15-20 minutes.
  2. Meanwhile, pure the pesto ingredients.
  3. Blend the soup until smooth and season to taste. Serve with a teaspoon of the pesto swirled into each bowl and a few pine nuts sprinkled on top.
  4. Tips: Cheese twists make a delicious accompaniment. Any remaining pesto can be kept in the fridge for up to 2 weeks ─ store in an airtight container and cover the surface with a little olive oil.