Rich Tomato Soup with Pesto and Soured Cream Recipe
Introduction
This rich tomato soup with pesto is a comforting and flavorful dish perfect for any season. It combines the sweetness of sun-dried tomatoes with creamy soured cream and fresh basil pesto for a delightful twist on a classic favorite.
Ingredients
- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1 tsp sugar, any type, or more to taste
- 142ml pot soured cream
- 125g pot fresh basil pesto
- Basil leaves, to serve
Instructions
- Step 1: Heat the butter or oil in a large pan over low heat. Add the crushed garlic and soften for a few minutes, taking care not to brown it.
- Step 2: Add the sun-dried or SunBlush tomatoes, canned plum tomatoes, stock, sugar, and seasoning. Bring the mixture to a simmer and let it bubble gently for about 10 minutes, allowing the tomatoes to break down slightly.
- Step 3: Use a stick blender to whizz the soup until smooth, gradually adding half the soured cream as you blend. Taste the soup and adjust the seasoning, adding more sugar if needed to balance the acidity.
- Step 4: Serve the soup in bowls, swirling about 1 tablespoon of pesto on top of each. Add a little extra soured cream if desired and garnish with fresh basil leaves.
Tips & Variations
- For a heartier variation, try adding sliced chorizo and onions fried in oil from the sun-dried tomatoes, along with paella rice and mixed seafood for a rich rice and seafood soup.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. Avoid boiling after adding soured cream to keep the texture smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh ripe tomatoes, peeled and chopped. You may need to cook the soup a little longer to break down the tomatoes fully.
Is there a dairy-free alternative for soured cream?
You can substitute with coconut cream or a plant-based yogurt for a dairy-free version, keeping in mind this will slightly change the flavor and texture.
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Rich Tomato Soup with Pesto and Soured Cream Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich and comforting tomato soup enhanced with sun-dried tomatoes and fresh basil pesto, creamy with soured cream, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
- 3 x 400g cans plum tomatoes
- 500ml turkey or vegetable stock
- 1 tsp sugar, any type, or more to taste
- 142ml pot soured cream
- 125g pot fresh basil pesto
- Basil leaves, to serve
Optional Hearty Rice & Seafood Soup Variation
- 2 tbsp oil from sun-dried/SunBlush tomatoes
- 185g sliced chorizo
- 1 sliced onion
- 85g paella rice
- 400g bag mixed seafood, defrosted
- Chopped parsley, to garnish
Instructions
- Prepare the base: Heat the butter or olive oil in a large pan over low heat. Add the crushed garlic and soften gently for a few minutes without browning.
- Add tomatoes and simmer: Stir in the chopped sun-dried or SunBlush tomatoes, canned plum tomatoes, stock, sugar, and season with salt and pepper. Bring to a gentle simmer and let it cook for 10 minutes to allow the tomatoes to break down slightly.
- Blend the soup: Using a stick blender, whizz the soup until smooth, gradually adding half the pot of soured cream to create a creamy texture.
- Adjust seasoning: Taste the soup, add more sugar if needed to balance acidity, and adjust salt and pepper as desired.
- Serve: Ladle the soup into bowls, swirl about 1 tablespoon of fresh basil pesto on top, add a little more soured cream, and scatter with fresh basil leaves for garnish.
- Optional hearty twist: For a seafood version, heat 2 tbsp oil from the sun-dried tomatoes in a large saucepan, fry sliced chorizo and onion until golden. Follow the recipe above but omit soured cream and pesto. Add chorizo, onion, paella rice, and simmer for 20 minutes until rice is tender, adding water if too thick. Finally, stir in defrosted mixed seafood until heated through, then serve with chopped parsley on top.
Notes
- You can use butter or olive oil depending on preference.
- Adjust sugar to balance the acidity of the tomatoes to your taste.
- The soup can be made vegetarian by using vegetable stock and omitting the optional chorizo and seafood.
- The stick blender creates a smooth texture, but you can leave it chunkier if preferred.
- Serving with additional soured cream and fresh basil enhances flavor and presentation.
- The optional seafood and rice variation adds a hearty and filling twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: tomato soup, pesto, sun-dried tomatoes, creamy soup, easy soup recipe, basil pesto soup
