Roasted Tomato Soup with Basil Pesto
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
- 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.
Made this soup yesterday with tomatoes from our community garden – paddock to plate! Easy to prepare and the result was delicious with just a hint of chili. Thanks Sheridan.
Good to hear you enjoyed it, Sue! Such an easy one to make 🙂