Classic tomato soup gets a fun makeover with the delicious addition of pesto! This smooth and creamy soup is amazing with grilled cheese sandwiches.
Once upon a time, there lived a food blogger named Sarah who was so obsessed with soup she literally started to float away from her over-consumption of soup.
Why did she eat so much soup? Because she lived in a
frozen wasteland Wisconsin.
Okay, okay. I PROMISE I won’t whine too much about the freezy-freezing cold today. It IS November now and I do live in the polar vortex-part of the country, so I guess it makes sense that I’m currently freezing my butt off.
But still…it SNOWED the other morning! Honest, I saw it! It was all over the roofs of the cars. NOT. COOL.
Seriously, I don’t even think you want to be around me when we start getting highs in the sub-zeros. Which I know is slowly but surely coming soon…
I’ve just been drowning my sorrows in soup lately. Every day.
You should too. It helps, trust me. (even if you’re soaking up the sun on a 70F autumn day)
In which case, I hate you.
Kidding, KIDDING. I love all you guys! Even those living in the “tropics” who complain of temps below 65F.
In which case, I’ll just call you cray and move on.
‘Kay let’s talk about my latest soup love. Actually it’s nothing new—Tomato soup has ALWAYS been an all-time fav of mine. Which is kinda weird because I’m more the thick and chock-full-of-everything-under-the-sun soup gal.
Smooth and creamy soups? I’ll tolerate them. This soup? It wins the prize of my current favorite.
It’s life-changing to put it simply.
That’s a lot to say for an innocent little bowl of tomato soup. This stuff is the real deal, guys. It’s super-smooth, perfectly creamy, and omg about 100.5 billion times better than Campbells.
And PESTO guys. It has pesto swirled inside! You know how I feel about that green stuff. I heart it. 😀
P.S. I am in love with THIS particular kind of pesto. I bought a jar while I was doing a mammoth shopping spree in this adorable little pantry-style shop down in Arkansas. Artichoke lemon, you guys. It’s amazing.
I’ve kinda been dipping just about everything in it. 😉
Speaking of dipping, DO dip your grilled cheese in this soup! It’s just essential that wherever you have tomato soup you’ve gotta have grilled cheese close nearby.
I sadly didn’t have any bread on hand the last time I made this soup, and lemme just say that that was one sad day. I had to settle for saltine crackers. WAHHH.
Sooo I had to make this soup for like the 4th time this past weekend when I finally got around to getting bread just so’s I could make grilled cheese, just so I could dip ’em in this soup.
Sadness I tell ‘ya. 😉
Can I just say that your Monday lunchtime hour NEEDS this tomato soup like so badly?—Your grilled cheese is looking a little lonely over there. 😀
Creamy Pesto Tomato Soup
- 1 can 28 oz crushed tomatoes
- 2 cups chicken broth
- 2 tablespoons prepared pesto
- 1 garlic clove minced
- 1/3 cup heavy whipping cream
- 1 tablespoon minced fresh basil
- Salt and pepper to taste
- Additional basil and shredded Parmesan cheese for topping optional
In a medium saucepan over medium-high, bring crushed tomatoes, chicken broth, pesto, and garlic to a slow simmer.
Stir in cream and basil and stir frequently until bubbly. Remove from heat and season with salt and pepper to taste.
Ladle hot soup into serving bowls and garnish with additional basil and Parmesan cheese if desired.
Recipe NotesStore soup in refrigerator up to 3 days.
Pssssssst. Looking for a great grilled cheese? You must try THIS. —->