Tomato Pesto Soup

For a taste of the Mediterranean try this flavourful roast tomato soup
Tomato Pesto Soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 900 g ripe vine tomatoes
  • 2 clove garlic
  • 5 tbsp pesto
  • 100 ml Sauvignon blanc white wine
  • black pepper
  • a small bunch of basil, ripped (4 leaves left whole, for garnish)


1. Preheat the oven to 220°C/gas 7. Place the tomatoes and the whole garlic cloves on a baking sheet. Roast for 10 minutes until the tomato skins peel.

2. Peel the tomatoes and garlic and put in a saucepan. Add 600ml water. Bring to the boil and cook over medium heat for 15 minutes.

3. Using a blender, liquidise the contents of the pan. Stir in a tablespoon of pesto and stir in the wine. Season with salt and freshly ground pepper.

4. Gently re-heat the soup. Just before serving add the ripped basil leaves.

5. Ladle into four serving bowls. Top each portion with a tablespoon of pesto and a basil leaf in the middle.

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