Spicy Tomato & Basil Pesto Soup Mar26


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Spicy Tomato & Basil Pesto Soup

Prep Time: 15 min
Cooking: 30 min
Serves: 6


  • 10g Olive Oil
  • 100g Yellow Onion, finely chopped
  • 15g Fresh Garlic, crushed
  • 1000ml Chicken Stock
  • 800g canned Tomatoes with juice
  • 5g dried Rosemary
  • 5g Red Chili flakes
  • 200ml cream
  • 10g salt & Pepper to taste
  • 20g fresh Basil Leaves
  • 50g Pine Seeds
  • 20g Olive Oil


  1. Heat Olive Oil in a soup pot, gently fry Onions and Garlic 3-4 minutes (color should be translucent, not golden). Add Tomatoes, Rosemary, Chili flakes and Chicken Stock and bring to boil. Reduce heat and simmer for 15 min.
  2. Remove from heat, and allow to cool slightly. Transfer to a blender and blend until a smooth pure.
  3. Return back to heat and allow to simmer for an additional 10 minutes on low heat.
  4. Stir in Cream and simmer for 2-3 min.
  5. To make the Pesto: in a food processor, grind Basil, Pine Seeds and Olive Oil until all pine seeds are crushed and a grainy paste is formed.
  6. Pour soup in a serving bowl, Spoon in Pesto on top, garnish with Basil Leaves and serve.

Chef’s Tip: place a few pieces of fresh Mozzarella in the bowl and cover with soup, and watch your guest try to find them as if they are looking for a treasure.

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