Dinner

Tomato & Basil Soup with Sourdough and Pesto Recipe

ByCleo Brixton November 25, 2025November 25, 2025

Introduction

This Tomato & Basil Soup is a simple, comforting dish packed with fresh flavors and smooth texture. Perfect for a cozy lunch or light dinner, it combines sunshine-ripened tomatoes with fragrant basil for a deliciously satisfying meal.

A white bowl filled with smooth red tomato soup, showing a thick texture. On top, there are swirls of white cream and green pesto sauce in a loose spiral pattern. Three fresh green basil leaves are placed in the center as decoration. The bowl sits on a folded beige cloth napkin on a white marbled surface. A silver spoon is placed to the left of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
Basil leaves, to serve

Instructions

Step 1: Heat the butter or olive oil in a large pan over low heat. Add the crushed garlic and soften gently for a few minutes without browning.
Step 2: Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar, and seasoning. Bring the mixture to a simmer and let it bubble gently for about 10 minutes until the tomatoes start to break down.
Step 3: Use a stick blender to whizz the soup until smooth, gradually adding half the pot of soured cream as you blend.
Step 4: Taste the soup and adjust the seasoning if needed; add more sugar if you want a sweeter balance.
Step 5: Serve the soup in bowls, swirling about 1 tablespoon of fresh basil pesto on top along with a little more soured cream. Garnish with fresh basil leaves before serving.

Tips & Variations

For a heartier version, try adding sliced chorizo and onion fried until golden, then simmer with paella rice and mixed seafood instead of the soured cream and pesto as described in the extended hearty version.
Use vegetable stock to keep this dish vegetarian or turkey stock for a richer flavor.
To make this soup fully vegan, substitute butter with olive oil and use a dairy-free sour cream alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid adding the pesto and fresh basil until serving to keep their flavors fresh.

How to Serve

A white bowl filled with smooth red tomato soup topped with swirls of white cream and green pesto sauce arranged in a circular pattern on the surface, garnished with three fresh green basil leaves placed near the middle, sitting on a beige knitted cloth on a white marbled surface, with a shiny silver spoon placed to the left side of the bowl; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh ripe tomatoes, but you’ll need about 1.5kg (3.3 lbs) of chopped fresh tomatoes. Simmer them longer until they break down to achieve a similar consistency.

Is this soup suitable for freezing?

This soup freezes well without the sour cream and pesto added. Freeze in airtight containers and defrost overnight in the refrigerator before reheating. Add the sour cream and pesto fresh when serving for best flavor and texture.