Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nothing screams comfort food like a good old tomato soup. To get a little creative, I added some pesto to make this soup slightly more sophisticated. In order to thicken the soup and add some extra nutrients, I used celery puree!

Pesto Tomato Soup (Whole30, Low Carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Nothing screams comfort food like homemade tomato soup!  The addition of pesto at the end takes this soup and takes it over the top.

  • Total Time: 40 minutes
  • Yield: 6 large bowls 1x

Ingredients

Units Scale
  • 32 oz chicken stock (could use vegetable stock)
  • 26 oz/750 g crushed tomatoes (I use the brand Pomi which contains only tomatoes and salt)
  • 1 lb celery, chopped
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1/8 cup coconut aminos (could substitute with soy sauce)
  • 6 oz tomato paste
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp pepper
  • 1 tbsp basil pesto

Instructions

  1. Add chopped celery and chicken or vegetable stock to a large high speed blender.  Blend on high until pureed.
  2. Heat olive oil in a large dutch oven or soup pot on medium heat and add chopped onion stirring continuously until translucent.  Add garlic and continue to stir for another 1-2 minutes.
  3. Add celery puree and tomatoes to the soup pot.  Bring to a boil and then reduce to a simmer.
  4. Add all other ingredients except pesto and use your immersion blender to puree the soup.   If you don't have an immersion blender, transfer soup to a high speed blender, blend on high for 1 minute and then return soup to pot.  Continue to simmer for an additional 30 minutes.
  5. Place soup in bowl and add 1 tbsp pesto to each bowl.
  6. Enjoy!

 

Notes

  • Use this recipe to make your own homemade basil Whole30 pesto.  If not, try using Rana Basil Pesto as it is SERIOUSLY out of this world.
  • Using an immersion blender is easier but for a creamier soup, add soup to a high speed blender and blend on high for 1 to 2 minutes.
  • Author: Cat
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Meal
  • Cuisine: Whole30, Low carb, Soup

Nutrition

  • Serving Size: 6 Large Bowls
  • Calories: 159
  • Sugar: 8.5 g
  • Fat: 7.2 g
  • Carbohydrates: 15.2 g
  • Fiber: 3.7 g
  • Protein: 3.5 g

Find it online: https://mycrashtestlife.com/tomato-pesto-soup-with-a-secret-healthy-ingredient-whole30-low-carb-gluten-free/

Scroll Up