Almost Instant Tomato Soup with a Pesto Dressing


1 tbsp sunflower oil or large knob of butter

1 large tbsp. plain flour

125g (4 ½oz ) finely chopped onion

1 garlic clove, chopped

400g (14oz) very ripe tomatoes, chopped or 1 x 400g tin tomatoes

1 carton passata

Generous pinch of sugar

400 mls (14 fl oz) chicken or vegetable stock

50 mls (2 fl oz) double or regular cream

Sea salt and freshly ground black pepper

Dressing:  1 tbsp chopped fresh basil or 2tsp basil pesto mixed with 2 tbsp yoghurt


  1. Melt the butter in a large saucepan with a little sunflower oil and add the onion. Cover and cook on a medium heat for approximately 5 minutes to soften.  When soft, mix in the tablespoon of flour and cook for 1 minute.
  2. Add the garlic, tomatoes, passata, salt and pepper and sugar and mix well to blend in the flour and cook for 5 minutes to infuse the flavour.
  3. Next add the stock, bring to the boil and reduce the heat and simmer for 5 minutes.
  4. Add the cream and simmer for just 1 minute, then serve with a garnish of your choice. The pesto/yoghurt mixture drizzled is delicious and looks very impressive.


Visit Little Oaks Cookery School to see for more details 

Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….

Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD

Telephone:  07974 349 850  email: or follow Little Oaks Cookery School on facebook.

(Can be used for tear and share, focaccia, scones) Ingredients 225g 8 oz self raising flour 1 tsp baking powder 55g 2 oz butter/marg 1 egg        ...


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