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

Ingredients:

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

Method:

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.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.