Tomato Soup With Savory Pesto Crepes Recipe

Name: Tomato Soup With Savory Pesto Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain flour; 1/2 cup milk; 1 medium egg; 2 tablespoons olive oil; 1 onion diced; 1 garlic clove crushed; 1 tablespoon tomato puree; 2 11/16 cups chopped tomatoes cans; 2 1/8 cups vegetable stock; 3 Tabasco splashes; 1 teaspoon butter; 4 teaspoons basil pesto; 2 tablespoons soured cream

Servings: persons

3/4 cup plain flour
1/2 cup milk
1 medium egg
2 tablespoons olive oil
1 onion diced
1 garlic clove crushed
1 tablespoon tomato puree
2 11/16 cups chopped tomatoes cans
2 1/8 cups vegetable stock
3 Tabasco splashes
1 teaspoon butter
4 teaspoons basil pesto
2 tablespoons soured cream

1
Whisk the flour, 1/2 cup milk, and the egg together until a smooth batter forms. Season, then set aside to rest for 20 minutes.
2
Heat the oil in a pot, add the onions and garlic and saute for 2-3 minutes, stirring. Mix in the tomato paste and saute for 1-2 mins. Add the tomatoes and stock to the pot and bring to a boil, stirring occasionally.
3
Season with salt, pepper, hot sauce, and sugar to taste. Reduce the heat and simmer for 18-20 minutes.
4
Meanwhile, melt half the butter in a wide pan. Pour in half the batter and move the pan around to spread evenly. Cook for 1-2 minutes, then flip and continue to cook for another 1-2 minutes, until golden. Remove from the pan and repeat to create a second pancake.
5
Spread 1-2 tsp pesto over the pancakes then roll up and slice into wheels. Thread onto skewers. Mix the remaining pesto with the sour cream and 2 tbsp milk. Puree the soup using and immersion blender (or regular blender).
6
To serve, divide the soup between 4 bowls and place a skewer of pancakes on each bowl. Swirl in the pesto cream to finish.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plain flour, 1/2 cup milk, 1 medium egg, 2 tablespoons olive oil, and more.

Yes, Tomato Soup With Savory Pesto Crepes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Soup With Savory Pesto Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions