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Speedy Tomato Soup with Home-Made Basil Pesto

WW POINTS AND NUTRITIONAL INFORMATION
For the Soup – serves 4 = 4 points (+2 for non starchy veg)
Per serving – 170 calories, Fat 7.7g, Carbs 14.3g, Protein 11.3g
For the Pesto – this makes around 25 tsp sized portions which work out at 2 points each.
Per serving – 55 calories, Fat 5.5g, Carbs 0.4g, Protein 1g

Ingredients

  • For the Soup
  • 1 large white onion peeled and finely diced
  • 5-6 cloves of garlic peeled and finely chopped
  • 1 tbsp light lurpack
  • 3 x 400g tins of cherry tomatoes or chopped tomatoes – Mutti are the best I’ve tried
  • ¼ tsp salt
  • 1 x chicken stock cube made up with 300ml boiling water
  • 80 ml single cream
  • 50 g half fat mature cheddar
  • For the Pesto
  • 50 g pine nuts
  • Juice of ½ lemon
  • 2 garlic cloves peeled and roughly chopped
  • ¼ tsp salt
  • 60 g basil leaves two small packs
  • 100 ml olive oil
  • 50 g parmesan grated
  • 30-50 ml cold water
  • Salt and black pepper to taste

Instructions

  • Begin by making the soup. Take a large sauce pan, spray with 1kal and then add the onions. Fry for 4-5 minutes until the onion starts to soften (add a little water if the pan gets dry). Next add the garlic and butter and fry for another 2 minutes.
  • Next add the tomatoes and salt, stir and then add the chicken stock. Stir, bring to the boil and then reduce to a simmer for 30 minutes.
  • While the soup is simmering you can make the pesto. Add all the ingredients to a food processor (start with 30ml of water) and blitz. Add more water to get the texture you prefer. I like mine so it’s still a little chunky but nice and wet. Pop the pesto into an airtight container and pop to one side.
  • Once the soup has simmered for 30 minutes, blitz with a hand blender until smooth (or if you have a bench top food processor, wait til the soup has cooled and blend in there).
  • Add the cream and cheese to the soup, simmer until the cream is well combined and the cheese has melted through. Taste and season as required. Add a little more water to get the consistency of soup you prefer. I like it so it’s not too thick.
  • Serve in bowls and top with a tsp of the home made pesto, a drizzle of cream and a twist of black pepper.
  • Enjoy!