Quick Tomato soup

Quick tomato & pesto soup

Quick tomato & pesto soup

The kids love it when I make tomato soup, so I decided I had to try this quick tomato soup recipe by @mamacook_Blog.  As an added challenge I thought I’d try making my own veggie pesto.

It was all very easy to make & very, very tasty!

The girls both loved it, and although DD1(4.5) didn’t want to try the pesto, DD2(2) made up for it, by demanding more & eating it straight off the spoon!

I ate the leftover pesto later in the week in some hummus sandwiches. <yum>



  • 2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
  • 1/2 cup shelled pecans or walnuts or pine nuts
  • 1-2 cloves fresh garlic
  • 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  • Sea salt, to taste


  • 1 tsp Olive Oil
  • 2 cloves garlic, peeled & crushed
  • 1 Tin chopped tomatoes
  • 1 x 500g Pack of passata
  • 1 tsp Sugar
  • Black Pepper

to serve

  • fresh crusty bread & butter


First, make the pesto

  1. Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
  2. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
  3. Season with sea salt, to taste.
  4. Cover and store chilled for at least an hour to saturate the flavors.
  5. Pour a thin layer of extra virgin olive oil over the top to help keep it bright green.

then make the soup

  1. Fry the garlic gently in the olive oil for a couple of minutes (without browning!)
  2. Add the tomatoes, passata, sugar, and pepper.
  3. Bring to the boil and simmer for 5 minutes.

then serve the soup with a dollop of pesto on top, and some bread & butter on the side – delicious!

Like this?  How about:


Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in 2013, Light Meals, Main Meal, Starter, Vegan, Vegetarian

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