Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 (1 1/4 cup) servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.

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  • Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Nutrition Facts

125 calories; protein 4.5g 9% DV; carbohydrates 9.4g 3% DV; fat 7.9g 12% DV; cholesterol 20.3mg 7% DV; sodium 1209.8mg 48% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/08/2008
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 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. Read More
(29)

Most helpful critical review

Rating: 2 stars
11/15/2011
The soup curdled. It seems like everyone is happy with this recipe and I followed it exactly against my better thoughts that cold cream added to hot soup would in fact curdle. I don't understand why this didn't happen to anyone else? The soup is also sort of thin even though I held back juice from one can of tomatos (the only change I made). Frustrating. Read More
(3)
82 Ratings
  • 5 star values: 48
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
05/08/2008
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 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. Read More
(29)
Rating: 4 stars
12/07/2009
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. Read More
(21)
Rating: 5 stars
03/28/2006
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! Read More
(18)
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Rating: 5 stars
11/27/2006
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! Read More
(13)
Rating: 5 stars
04/04/2011
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. Read More
(12)
Rating: 5 stars
12/19/2005
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. Read More
(9)
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Rating: 4 stars
11/19/2005
Very easy to prepare and tasty. I used fat-free half & half in this recipe and it came out great. I did not add the pesto. I will make this again for guests. Read More
(7)
Rating: 5 stars
03/09/2008
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!! Read More
(7)
Rating: 5 stars
05/28/2006
I wanted a cream of tomato soup for a mid-day meeting so I made the soup the night before and then kept it warm all morning and stirred in the half-and-half and pesto right before serving. I thought it was excellent and received numerous compliments. Read More
(6)
Rating: 2 stars
11/15/2011
The soup curdled. It seems like everyone is happy with this recipe and I followed it exactly against my better thoughts that cold cream added to hot soup would in fact curdle. I don't understand why this didn't happen to anyone else? The soup is also sort of thin even though I held back juice from one can of tomatos (the only change I made). Frustrating. Read More
(3)