Roasted tomato soup with pesto croutons
Servings
4
Ingredients
1kg tomatoes, ripe
2 carrots, peeled and roughly chopped
2 large red onions, roughly chopped
2 garlic cloves
4 tbsp olive oil
750 ml vegetable stock
Salt and black pepper
A pinch of sugar
3 - 4 slices bread / gluten free bread
2 tbsp Sacla’ Free From Basil Pesto
2 tbsp Olive oil
A few basil leaves, to garnish
Instructions
1. Preheat the oven to 200°C / 400°F / gas mark 6.
2. Quarter the tomatoes and tip into roasting tray.
3. Add carrot, red onion and garlic and toss with oil before seasoning.
4. Roast for 45 minutes, until soft and golden in places.
5. Scrape into a large saucepan with all the sticky bits from the roasting tray.
6. Add 750 ml of hot stock and heat gently over a medium heat. Simmer for 15 minutes and then puree the soup, adding extra hot stock if needed.
7. Season to taste with salt, pepper and a pinch of sugar.
8. Tear the bread into rough bite-sized pieces and spread onto baking tray. Mix thoroughly with the Sacla’ Pesto, oil and salt.
9. Cook in the oven, on the shelf above the veg, for 8 - 10 minutes, stirring once.
Remove from oven when crisp and toasty then set aside
10. Ladle soup into warm bowls and top with a handful of crunchy pesto croutons and a few basil leaves.