Roasted tomato soup with pesto
1750 g, (roma) halved
1 medium, chopped
1 large, peeled, chopped
1 individual, trimmed, chopped
3 clove(s), peeled
1 cup(s), salt-reduced, (250ml)
- 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.
- 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.
- 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.