Pesto Tomato Soup

Freshly made tomato soup tastes like nothing from a can, even though you use canned ingredients to make it. Enjoy this with some toasted cheese bread.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. butter
  • 4 cloves garlic, peeled and minced
  • 2 medium shallots, peeled and minced
  • 5 medium tomatoes, chopped
  • 1 Tbsp. sugar
  • 1 Tbsp. balsamic vinegar
  • 1⁄8 tsp. ground white pepper
  • 1 tsp. dried basil leaves
  • 1 can (8 oz.) tomato sauce
  • 2 cups tomato juice
  • 1 cup vegetable broth
  • 1⁄2 cup pesto
  • 1⁄2 cup crumbled feta


  • In large stock pot, melt butter over medium heat. Add garlic and shallots; cook, stirring frequently until tender, about 6 minutes. Add tomatoes, sugar, vinegar, pepper, and basil leaves; cook and stir for 4 minutes.
  • Stir in tomato sauce, juice, and vegetable broth and bring to a simmer. Reduce heat to low and simmer for 20 minutes or until blended.
  • Using an immersion blender or potato masher, blend the soup until smooth. Heat until soup is steaming. Serve topped with pesto and feta.