15 Minute Tomato Basil Soup with Pesto
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
64 kcal
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Course
Main Course
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Cuisine
American
15 Minute Tomato Basil Soup with Pesto
Description
15 Minute Tomato Basil Soup with Pesto features canned fire-roasted diced tomatoes cooked with diced onion and minced garlic sautéed in olive oil. Chicken broth, kosher salt, and black pepper are added to build savory base flavors. Fresh chopped basil and balsamic vinegar provide a subtle acidity and herbal note.
The soup is blended to a smooth consistency using an immersion blender or standard blender, then enriched with half and half to give a creamy texture while keeping it light. At serving, dollops of basil pesto swirl through the soup, enhancing the basil flavor and adding some complexity to the mild tomato base without overpowering the natural tomato brightness.
This soup works well as a quick lunch or appetizer, offering a comforting bowl of tomato with herbal nuances and balanced creaminess. Fresh basil on top is an optional garnish to enhance color and aroma.
The recipe comes from Weight Watchers magazine, emphasizing minimal ingredients and preparation time. It can be assembled quickly on a stovetop, making it practical for weekday meals.
Ingredients
- 1 Tbsp olive oil
- 1 onion yellow, peeled and diced
- 2 cloves garlic minced
- 2 (15 oz each) fire-roasted diced tomatoes canned, no salt added, undrained
- 1 cup chicken broth fat-free, reduced sodium
- 1/4 tsp kosher salt
- black pepper pinch
- 1/4 cup basil fresh, chopped
- 1 tsp balsamic vinegar
- 1/4 cup half and half
- 2 Tbsp basil pesto pre-made
Instructions
- In a soup pot or large saucepan, add olive oil and heat over MED/MED-HIGH heat. Add diced onion and cook 4 minutes, until softened and slightly browned. Add garlic and cook about a minute.
- Add cans of tomatoes, broth, salt and pepper and stir to combine. Bring to a boil, then turn off heat to low and stir in chopped basil and vinegar.
- Use an immersion blender to blend until smooth (or until your desired consistency). Alternatively, add soup to blender (removing the center piece to allow steam to escape, and covering the opening with a kitchen towel), and blend until smooth. Transfer soup from blender back to the soup pot.
- Stir in half and half and let heat through. Ladle into serving bowls and swirl in approximately 1 tsp of pesto and an optional tsp of half and half and garnish with additional basil if desired.
Notes
- This recipe comes from Weight Watchers magazine focused on five-ingredient, 15-minute meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 303mg | 13% |
| Potassium | 51mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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