Roasted tomato soup with pesto croutons
A wonderful winter warmer, this soup is packed full of flavour and goodness.
Recipe by Sacla’. Established in 1939, Sacla’ is still a family owned and run business based in Piedmont, north-west Italy. Sacla’ are the original Pesto Pioneers, with a huge number of Italian recipes all made in Italy by Italians, for Italians. As well as an award winning range of Pesto and pasta sauces, Sacla’ also produce a range of Italian ingredients and antipasti. The core Sacla’ range is on sale in Asda, Co-op, Morrisons, Ocado, Sainsbury’s, Tesco and Waitrose as well as online and through independents and cash and carry stores.
Ingredients
1kg tomatoes, ripe
2 carrots, peeled and roughly chopped
2 large red onions, roughly chopped
2 garlic cloves
4 tbsp olive oil
750 ml vegetable stock
Salt and black pepper
A pinch of sugar
3 – 4 slices bread / gluten free bread
2 tbsp Sacla’ Free From Basil Pesto
2 tbsp Olive oil
A few basil leaves, to garnish
Instructions
1
Preheat the oven to 200°C / 400°F / gas mark 6.
2
Quarter the tomatoes and tip into roasting tray.
3
Add carrot, red onion and garlic and toss with oil before seasoning.
4
Roast for 45 minutes, until soft and golden in places.
5
Scrape into a large saucepan with all the sticky bits from the roasting tray.
6
Add 750 ml of hot stock and heat gently over a medium heat. Simmer for 15 minutes and then puree the soup, adding extra hot stock if needed.
7
Season to taste with salt, pepper and a pinch of sugar.
8
Tear the bread into rough bite-sized pieces and spread onto baking tray. Mix thoroughly with the Sacla’ Pesto, oil and salt.
9
Cook in the oven, on the shelf above the veg, for 8 – 10 minutes, stirring once.
Remove from oven when crisp and toasty then set aside
Remove from oven when crisp and toasty then set aside
10
Ladle soup into warm bowls and top with a handful of crunchy pesto croutons and a few basil leaves.
Categories:Soups and Salads
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