Best Easy Tomato Pesto Soup Recipes

Easy Tomato Pesto Soup image

Provided by Silnayadevochka

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can campbell's tomato soup
11 ounces 1% low-fat milk
2 tablespoons basil pesto (heaping)
1 tablespoon grated parmesan cheese
salt and pepper (to taste)

Steps:

In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
**DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
Add pesto. Stir and heat through.
Just before removing soup from stove, add grated parmesan cheese and combine.
The soup does taste better if given time to set overnight in the refrigerator.

Nutrition Facts : Calories 179.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.1, Sodium 948.6, Carbohydrate 31.1, Fiber 3.6, Sugar 20.6, Protein 9.4

Easy Roasted Tomato Pesto Soup image

Provided by IrishHeart

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Preheat oven to 350.
Line a cookie sheet with parchment paper.
Slice tomatoes and onions into wedges.
Peel garlic cloves.
Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
Pour in vegetable broth.
Stir in pesto.
Cook over low heat until heated through. About 20 minutes.
Top with fresh basil cut into ribbons if desired.