Easy Tomato Soup w/Pesto and Parmesan

After I returned home from Fred Meyer with some Grand Central Bakery Sourdough Bread, my sister was inspired to whip up this soup so we had something in which to dunk the bread. It took all of two minutes for her to throw the ingredients in the pot; 30 minutes cook-time.

If you’re into canning your own veggies, specifically tomatoes and tomato juice, this recipe is for you. However, if you’re not into canning your own tomatoes, you can easily substitute for store-bought tomatoes and store-bought tomato juice.



Add all ingredients except for the half & half to a medium-sized sauce pan and simmer for 30 minutes. Add half & half. Using a hand-held blender or food processor, roughly blend the soup. Soup should be somewhat chunky. Sprinkle with parmesan cheese and drizzle with pesto oil. Serve with crusty bread.

A tasty soup and an easy recipe. A must try.

Recipe rating: 


    1. It’s a mixture of milk and cream. If it’s not available to you, you can mix whole milk with heavy whipping. Most websites suggest mixing equal parts whole milk to cream; however, I have found one website that suggests mixing whole milk with heavy cream as a 4:1 ratio or whole milk with whipping cream as 3:1 ratio. Sometimes I substitute straight whipping cream when a recipe calls for half-and-half!


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