Tomato Pesto Soup

Tomato Pesto Soup

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, author of the blog Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

The heat in NYC has made the whole soup-making thing quite difficult (to say the least). Of course there are chilled soups, but making anything in general has not been favorable, especially when there is ice cream! However, there was a bit of a relief today (with temps in the upper 80s), and thanks to the farmers market I was inspired to break a sweat and make a soup.

I found these gorgeous tomatoes — a mixture of orange, heirloom and green — and decided to use them as a base, along with homemade pesto.



But, I must warn die-hard pesto lovers: my pesto isn’t 100% authentic — more of a variation used to compliant the soup. This light summer soup was so easy to make, leaving less time to sweat and more time to enjoy this delicious basil and tomato soupy.


Let me know what you think and I’m hoping to try a chilled number next week. Stay cool!


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