This Creamy Tomato Pesto Soup recipe is a delicious cream-based fresh tomato soup infused with a bit of pesto.
The wind is howling outside and the forecast calls for rain. These blistery October days are some of my favorite. Being tucked away inside and having a pot of soup simmering on the stovetop. For this soup, I like to also make a fresh loaf of bread. Whether that is a simple No Knead Artisan Loaf or a straight-up Sourdough French Bread style. Made with my handy sourdough starter. Fresh bread or even a good rustic loaf from the grocery store is the perfect pairing for this Creamy Tomato Pesto Soup.
Although it is not tomato season, we are still lucky enough to find really good tomatoes in the local grocery stores. I like to choose those vine-ripened varieties when making anything from fresh tomatoes. Having a good quality tomato makes all the difference in this soup. The same goes for the style of pesto we choose. I do make my own pesto each summer but that tends to run out pretty quickly around here. So, I use store-bought quite often when making this particular soup.
Why I Love To Make Creamy Tomato Pesto Soup
A few years back I purchased a hand emersion blender simply to make homemade mayo. I had no idea the number of times I would reach for this handy tool when making soups. Now I realize this blending thing can be done in a blender or even a food processor. But I am not one to like getting out the clanky tools just to make something quickly on the stovetop.
What it has done is give me the freedom to use things like fresh tomatoes in a soup that I might otherwise opt to use canned crushed tomatoes. Missing out on the all-important freshness aspect. I love this soup’s fresh flavors and chopping the tomatoes to roast in the oven for a few minutes before blending. It is from-scratch cooking at its best. Creating something from just a few tomatoes on my countertop.
I don’t mean to sound like an infomercial on this whole hand blender business. This post today is all about this delicious soup. If you have a blender or food processor, by all means, use them. They work just as well but if you find you are more like me, not liking to reach for that blender just for a simple Creamy Tomato Pesto Soup. Get a hand blender. You’ll be whipping up this and other soups up regularly!
What You Will Need To Make It
2 lbs fresh tomatoes (like beefsteak, heirloom, Roma)
3 tbsp olive oil
3 cups of milk
2 tbsp flour
3 tbsp pesto
2 tsp sea salt
Tools You May Need
Begin by cutting up the tomatoes and placing them on a lined baking sheet. Drizzle the olive oil, then sprinkle with the salt and bake them in a 400℉ for about 25 minutes.
When ready place the tomatoes into a dutch oven over medium low heat.
Using a tomato masher or an emersion blender begin breaking down the tomatoes as they cook. When broken down, sprinkle the flour on the tomatoes and begin slowly pouring in the milk.
Stir the milk to combine and allow it to thicken a bit before pouring in more. Once the soup has thickened, it is time to add the pesto. Stir to combine and taste to make sure the soup has enough salt.
Serve with a fresh slice of bread. This No Knead Artisan Bread pairs perfectly with this recipe.
Cooking Notes For Creamy Tomato Pesto Soup
- Using good quality tomatoes to ensure a flavorful soup.
- Do not use nonfat milk as this will make the soup a bit more watery and not the consistency we look for when having a tomato soup.
- I use fine sea salt and plenty of it to bring out the flavors of the tomatoes. But be mindful not to add too much as finishing the soup off with the pesto will also add saltiness to the soup.
How To Pick The Best Tomatoes
It is best to seek out uniformly ripe tomatoes. They should be shiny, smooth, and free from any bruising. They should also be a deep red color or orange color depending on the variety. It is best to avoid tomatoes that are pale or have long deep cracks in them. Check for and avoid hard spots near the stems.
Can I use canned tomatoes for this?
You can. I have used both wholes and crushed for this. Using crushed makes the workload even less since there is no need to blend the soup. The flavor may be a bit different using canned vs. fresh tomatoes. Depending on the quality of the tomatoes used.
Can this soup be made ahead of time?
The soup can be made ahead of time and stored in a Tupperware container. Kept inside the fridge or on the stovetop for about two hours with the heat off. It is not recommended to leave it out longer since the soup is cream based.
How long does it store for?
You can store this in the fridge with an airtight lid (Tupperware) for up to 3 days. Because the soup is cream based, it should be thrown out if stored for any longer than this time frame as the milk can spoil.
What tomatoes work best for this soup?
I like to use vine-ripened tomatoes when I can Brandywine, Beefsteak, or such. But Roma and any heirloom variety will also work.
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- 2 lbs (907g)tomatoes
- 3 tbsp (40g) olive oil
- 3 tbsp (43g)pesto
- 3 cups (730g) of milk
- 2 tbsp (16g) flour
- 2 tsp (12g) sea salt
- Begin cutting up the tomatoes and placing them on a baking sheet.
- Drizzle with olive oil, then sprinkle with the half the salt and bake them in a 400℉/204℃ for about 25 minutes.
- When ready place the tomatoes into a dutch oven over medium low heat. Using a tomato masher or an emerision blender to begin breaking down the tomatoes as they cook.
- When broken down, sprinkle the flour on the tomatoes and begin slowly pouring in the milk.
- Stir the milk to combine and allow it to simmer to thicken a bit before pouring in more.
- Once the soup is thickened, add the pesto and the rest of the salt. More if desired.
- Serve with a fresh slice of bread.
Tools You May Need:
Serving Size:1 cup
Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 188mgCarbohydrates: 4gFiber: 0gSugar: 5gProtein: 3g
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