Ten-Minute Tomato Soup

A quick family favorite using pantry staples like tinned tomatoes and sun-dried tomatoes, blended with cream and pesto.

Easy Vegetarian Soup Quick Tomato Pantry Staples

Estimated Nutrition

Calories

241.7

kcal / serving

1450.2 kcal total

Carbs

12.8g

per serving

76.5 g total

Fat

19.3g

per serving

115.8 g total

Protein

4.1g

per serving

24.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tsp

Basil Pesto

For serving

Dairy

150

Milk

Full-fat

150

Double Cream

Liquids

500

Vegetable Stock

Can use chicken stock if preferred

NutsSeeds

clove

Garlic

Crushed

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

OilsFats

Sun-Dried Tomato Oil

Reserved from the tomato jar

Vegetables

piece

Sundried Tomatoes

In oil

1200

Chopped Tomato

3 tins of 400g each

Method

Heat 1 tablespoon of sun-dried tomato oil in a large pan and stir-fry the garlic until it starts to color.

Add sun-dried tomatoes, tinned tomatoes, 500ml stock, sugar, salt, and pepper, then bring to a boil.

Cover the pan and simmer the mixture over low heat for 10 minutes.

Blend the soup until smooth using a hand blender.

Stir in the 150ml milk and 150ml cream and heat through on the hob.

Serve hot garnished with a ½ teaspoon of basil pesto per bowl.