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recipe image Tomato Soup with Red Pesto
  • easy
  • vegetables
  • budget
  • dinner
  • soup

Tomato Soup with Red Pesto

Healthy yet comforting, tasty yet easy to make, nothing beats a bowl of tomato soup – especially with a few simple additions, like ready-made red pesto and basil. To really bring out the flavour of the plum tomatoes and red onions in this recipe, roast them gently in the oven with garlic and a little of Flora.

  • Preparation time12 minutes
  • Cooking time25 minutes
  • Servings2 portions
  • DifficultyEasy


  • 15 g (1/2oz) Flora Original, melted
  • 1 small red onion, skin on and quartered
  • 3 medium tomatoes, halved
  • quarter small head garlic
  • 100 g 3 1/2 oz chopped plum tomatoes
  • 150 ml (1/4 pint) vegetable stock
  • 1 - 2 teaspoons Bertolli pesto rosso
  • fresh basil leaves

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt the Flora and brush over the onion, medium tomatoes and garlic in a roasting dish.
  2. Roast in hot oven 200°C, 180°C fan, gas mark 6 for 20–25 minutes.
  3. Remove skins from onion, medium tomatoes and garlic and then chop and place in large saucepan with the plum tomatoes and stock.
  4. Bring to the boil and simmer for 2–3 minutes. Stir in the pesto.
  5. Serve the soup garnished with a few basil leaves and crusty bread.
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