Tomato, Pesto and Wild Garlic Soup

Last week I went to the BBC Good Food Show Bloggers Meet Up at Bromptom Cookery School (blog post coming soon!) and we were given lots of tomatoes from The British Tomato Growers’ Association. I’m not really a fan of tomatoes, but I didn’t want to see them just go to waste! So I decided it was soup making time again…but this time of the Tomato, Pesto and Wild Garlic variety. I eat a lot of tomato soup, but making it at home cut costs, allows you to add whatever flavours you want, and makes it healthier too!


Serves 3-4 


  • 1 large punnet of cherry tomatoes
  • 1 red onion, roughly chopped
  • 3 cloves of wild garlic (or normal if you can’t get any!), peeled and quartered
  • 500ml vegetable stock – made using 2-3 low salt vegetable oxo cubes
  • 1 tsp mixed herbs
  • 3-4 tbsp pesto
  • 2 tbsp cream cheese


1. Toss the cherry tomatoes, red onion and wild garlic into a large roasting tin. Drizzle with a little oil and a good pinch of salt and pepper, then roast in the oven for 20-25 minutes until the onions are caramelised and the tomatoes are soft


2. Transfer it all into a saucepan and cover with the vegetable stock and mixed herbs. Simmer for 10-15 minutes then blitz with a hand blender until smooth

3. Stir in the pesto and cream cheese, and return to a gentle heat until all of the cream cheese has melted


4. Taste the soup and add more seasoning or pesto if needed, then serve


4 thoughts on “Tomato, Pesto and Wild Garlic Soup

  1. Looks good. A constant source of frustration is the tasteless or bitter tomatoes we get in supermarkets in the UK. Particularly if from the Netherlands. I LOVE decent tomatoes, but even those from Farmer’s Markets seldom excite me.

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