Saturday 9 March 2013

Baby Plum Tomato Soup with Basil Pesto Recipe

A modern twist on a classic Italian soup. Roasted red onion, bell peppers and tomatoes pureed together with a vegetable stock base and served topped with basil pesto.

A true classic.

Baby Plum Tomato Soup with Basil Pesto

Serves: 4
baby plum tomato soup with basil pesto


500g (1 lb) baby plum tomatoes, halved
1 red onion, coarsely chopped
1 red bell pepper, chopped
2 garlic cloves
2 tbsp olive oil
2 tsp sea salt
freshly-ground black pepper, to taste
750ml (3 cups) hot vegetable stock
1 tbsp granulated sugar
2 tbsp basil pesto


Arrange the tomatoes, onions, bell pepper and garlic in a roasting tin. Drizzle over the olive oil and shake to coat. Season with the salt and black pepper then transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for between 30 and 35 minutes, or until the vegetables are soft and just beginning to colour.

Turn the vegetables into a large saucepan then add the stock and sugar. Bring to a boil, take off the heat and purée in a food processor or with a stick blender.

Divide between four warmed soup bowls, garnish with a drizzle of basil pesto and serve immediately.

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