Tomato and Pepper Red Pesto Soup

This tomato and pepper red pesto soup is my take on the classic flavour combo. Full of rich flavours it is delicious and easy to make.

a bowl of tomato and pepper pesto soup styled with a blue napkin and small bowl of red pesto

This tomato and pepper red pesto soup is absolutely delicious, healthy and super easy to make and is another great way of getting lots of goodness inside of you. It just requires a little chopping, boiling the kettle and opening a couple of tins in preparation.

For a little bit of effort, this soup delivers great rewards. My girls absolutely love it and always come back from more so I usually double the recipe to make sure I have extra to store in the fridge.it

The benefits of homemade soup:

Soup is one of those brilliant recipes that can use up all those little bits and pieces of leftovers so nothing goes to waste. Don’t be afraid to add any extra vegetables into this recipe as it all gets blitzed in the end and it will just add to the depth of flavour in your soup. It is by experimenting that you will find the flavours and textures you enjoy.

Not only does making your own soup help you use up odd bits and pieces in your fridge, but it can also make a brilliant carb count free lunch for those days you may need it. You can control what goes in there so you know that there won’t be any hidden nasties.

2 bowls of tomato and pepper pesto soup styled with a blue napkin, small tomatoes, a red pepper and small bowl of extra red pesto

What you will need for the tomato and pepper red pesto soup :

  • Olive/Rapeseed oil
    • Rich in healthy monounsaturated fats
  • Leek or onions
    • Bring an essential flavour and gentle sweetness
    • Frozen chopped onions work brilliantly as well
  • Celery
    • Offers a delicate flavour brilliant in stocks, casseroles and soups
  • Carrots
    • You can’t beat their vibrant orange colour which is packed with beta carotene so super good for you as well
    • They are nutrient-dense, which means they contain a wealth of essential nutrients.
  • Tinned tomatoes
    • When heated they release more antioxidants.
    • They are a brilliant source of the antioxidant lycopene, which has been linked to many health benefits
    • Also a great source of vitamin C and K
  • Tinned white beans in water
    • A store cupboard staple as they are a great source of protein, fiber, are low GI and low in saturated fat
    • Also brilliant for cheaply bulking out any dish
    • I used cannelini beans
  • Red/Orange/Yellow Peppers
    • Adds a lovely natural sweetness against the tomato
    • good source of viatmin C
  • Vegetable Stock cubes
    • Basis of any great soup
  • Red Pesto
    • A store cupboard staple
    • Adds a lovely depth to this soup

Diabetes Note

A practically no-carb count soup, that is perfectly filling but is even better with some crusty bread for soaking up all of those delicious flavours.

The only ingredient that you may want to count for is the pesto. Obviously, the carb count varies depending on the one you use and how much you like to add.

Based on the pesto I used the Net Carb Count amount was around 1g per serving. However, as always you know best what you need to count for.

 Tomato and Pepper Red Pesto Soup

Tomato and Pepper Red Pesto Soup

This tomato and red pesto soup is my take on the classic flavour combo. Full of rich flavours it hits the spot every time!

0 from 0 votes
Cuisine: SoupDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 2 Large carrot – halved lengthways and then chopped

  • 2 Stalks celery – halved lengthways and then chopped

  • 1 Medium leek or onion – chopped

  • 1 Can cannellini or other white beans

  • 1 Can tinned tomatoes

  • 2 medium peppers – red/orange/yellow

  • 500 ml vegetable stock

  • 4 tsp red pesto

Directions

  • In a deep pan heat a little oil and add the carrots, celery and onion. Stir and with the pan lid on leave it to sweat on a gentle heat for around 10 minutes.
  • Remove lid and add the tin of beans with the water, tinned tomatoes, peppers, vegetable stock and water. Give it a good stir, replace the lid and simmer on a gentle heat for 20 minutes.
  • Remove from heat and blitz in a food processer or use a stick blender in the pan until smooth
  • Finally, stir through the red pesto,
  • Serve with a little yoghurt and some extra leaves from the celery stalk

Tips and Notes

  • Vegetable stock – instead of making up the vegetable stock, I simply add the stock cube to the pan and then fill my cans up with water and pour them in. Not only does this save washing up a jug if I was to make up the stock, but it also does the job of washing out my cans ready for the recycle bin.
  • Diabetes note – The only ingredient that you may want to count for is the pesto. Obviously, the carb count varies depending on the one you use and how much you like to add. Based on the pesto I used the Net Carb Count amount was below 1g per serving. However, as always you know best what you need to count for.

If You Like This Then Why Not Take A Look At These:

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Disclosure

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info.