This Creamy Tomato Pesto Soup recipe is a cream based fresh tomato soup infused with a bit of pesto for extra flavor.
Soups are a staple for Fall and really I do make them year round. Especially a soup like this Tomato Pesto Soup. When the garden is filled with vine ripe tomatoes and you’ve just made a homemade pesto. Nothing is better. This soup is best served with homemade croutons or freshly baked bread. This recipe for a no knead artisan bread is not only easy to make but a perfect additon to this Creamy Tomato Pesto Soup.
What You Will Need To Make Creamy Tomato Pesto Soup
2 lbs (907g) tomatoes
3 tbsp (40g) olive oil
3 cups (730g) of milk
2 tbsp (16g) flour
3 tbsp (43g) pesto
2 tsp (12g) sea salt
Tools You May Need
dutch oven or soup pot
Being 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℉/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 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.
FAQ About Creamy Tomato Pesto Soup
Can I use canned tomatoes for this?
I have used canned tomatoes that were packed in olive oil and it worked just fine. The flavor may be a bit different using canned vs. fresh tomatoes.
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 stove top 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 then this time frame as the milk can spoil.
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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:
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 188mgCarbohydrates: 4gFiber: 0gSugar: 5gProtein: 3g