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Photo of Roasted tomato soup with pesto by WW

Roasted tomato soup with pesto

4
Points®
Total Time
2 hr
Prep
20 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
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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