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Screen Shot 2018-09-13 at 15.18.27

Roasted tomato soup with pesto croutons

A wonderful winter warmer, this soup is packed full of flavour and goodness.

Recipe by Sacla’. Established in 1939, Sacla’ is still a family owned and run business based in Piedmont, north-west Italy.  Sacla’ are the original Pesto Pioneers, with a huge number of Italian recipes all made in Italy by Italians, for Italians. As well as an award winning range of Pesto and pasta sauces, Sacla’ also produce a range of Italian ingredients and antipasti. The core Sacla’ range is on sale in Asda, Co-op, Morrisons, Ocado, Sainsbury’s, Tesco and Waitrose as well as online and through independents and cash and carry stores.

Screen Shot 2018-09-13 at 15.18.27

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.

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