Roasted Tomato Soup with Basil Pesto

We’ve had a super crop of tomatoes in our local Community Vegetable Garden over the past few weeks.  This robust, nourishing soup is a terrific way to use them and it’s so easy to make  – just throw all the ingredients into the roasting pan, roast for 45 minutes, add a little water or stock and then puree. 

Inroduction

About this Recipe

By: Sheridan Rogers

We’ve had a super crop of tomatoes in our local Community Vegetable Garden over the past few weeks.  This robust, nourishing soup is a terrific way to use them and it’s so easy to make  – just throw all the ingredients into the roasting pan, roast for 45 minutes, add a little water or stock and then puree. 

Ingredients

  • ripe tomatoes 1.5Kg, halved lengthways, calyx removed
  • red onion 1, peeled and quartered
  • medium red capsicum (bell peppers) 1, quartered, membranes and seeds removed
  • garlic 2 cloves, peeled
  • dried thyme 1 teaspoon
  • ground cumin 1 teaspoon
  • ground coriander 1 teaspoon
  • dried chilli flakes 1/2 teaspoon
  • extra virgin olive oil 2 tablespoons
  • balsamic vinegar 1 tablespoon
  • salt and freshly cracked pepper
  • water or chicken stock 1 cup
Garnish
  • homemade basil pesto optional
  • natural thick yoghurt optional

Preheat oven to 180C (160C fan-forced). Place all ingredients, except for the water, into a large baking dish. Roast for 40 – 45 minutes. Remove from oven and add the water. Ladle into a food processor or blender and puree until smooth.  Do this in batches. Ladle into soup bowls. Swirl a little homemade basil pesto through each bowl. Serve with garlic toast or bruschetta and a fresh green salad.