Roasted Tomato & Red Pesto Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.2 kg / 2.6lbs tomatoes, chopped in half
- 1 large red onion, roughly chopped
- 2 garlic cloves, peeled and halved
- 1 tsp dried oregano
- 2 tbsp olive oil
- 300 ml / 0.5 pint vegetable stock
- 2 tbsp red pesto
- 1 tbsp fresh chopped basil
Method
- Preheat the oven to 180c / 350f.
- Divide the tomatoes, onion and garlic between two baking trays. Add the dried oregano and olive oil and mix well.
- Place the trays in the oven for 30 minutes, turning the tomatoes once.
- Remove the trays from the oven and allow the tomatoes to cool slightly. If you want to remove the skins you can do it now.
- Place the tomatoes, onion and garlic in a blender and add the vegetable stock, red pesto and fresh basil. You can do this in two batches if your blender is not big enough or in a saucepan or large bowl if you are using a stick blender.
- Blitz until you get a lovely smooth soup, adding more stock if it is too thick.
- Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.