Tomato Soup with Basil Pesto


There is nothing quite as satisfying as a bowl of homemade soup.

Tomato soup was a favourite of mine when I was little – flavoursome yet simple. This tomato soup recipe is quick to make, freezes well and is full of nutrients. Just add some zesty basil pesto to give it an updated flourish and you are all set – lunch (or dinner) is served.

Tomato Soup

Serves 4


  • 1 carrot
  • 1 stick celery
  • 1 medium onion
  • 1 clove garlic
  • 750 ml organic chicken or vegetable stock
  • 400g tinned tomatoes
  • 3 large ripe tomatoes
  • 1/2 bunch fresh basil
  • sea salt and pepper to taste


  1. Peel and roughly chop carrot, celery, onion, garlic.
  2. Add some olive oil to large pan over medium heat. Add your peeled and chopped vegetables and cook for around ten minutes until the onions have softened and are lightly golden.
  3. Then add your stock, fresh tomatoes and tinned tomatoes to the pan. Bring to the boil then reduce to simmer for about ten minutes with the lid on.
  4. Puree the soup with stick blender until the desired consistency is reached. Return to the heat and gently warm through, add the basil and season with salt and pepper to taste.
  5. Serve with a dollop of zesty basil pesto.

Time Saver Tip

  • You can easily double the quantity to make a larger batch to freeze. Perfect to take to work for lunch or an easy re-heatable meal for dinner.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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