Roasted tomato soup with pesto
4
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Everyone needs a trusty tomato soup recipe and this one bags heaps of Mamma Mia! with the roasted romas adding a richness you’ll find yourself craving time and again.
Ingredients
Tomato(es)
1750 g, (roma) halved
Red onion
1 medium, chopped
Carrot(s)
1 large, peeled, chopped
Celery
1 stick(s), trimmed, chopped
Garlic
3 clove(s), peeled
Olive oil
1 tbs
Dried oregano
1 tsp
Chicken stock
1 cup(s), salt-reduced, (250ml)
Basil pesto
2 tbs
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place tomatoes, onion, carrot, celery and garlic in a large baking dish. Drizzle with oil and sprinkle with oregano. Cover with foil and bake for 1 hour. Uncover and bake for 15 minutes or until vegetables are softened.
2
Transfer roasted vegetable mixture to a large saucepan. Add stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Remove from heat and set aside to cool for 15 minutes.
3
Using a stick blender or food processor, process soup until almost smooth. Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through. Serve soup topped with basil pesto.
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