Tomatoes, onion and garlic roasted until sweet and blended into a smooth soup with basil. This pesto version is finished with pine nuts and parmesan cheese. Ready in about 55 minutes.
Prep 10 min Cook 45 min Serves 4 Easy
Ingredients
🧂Saltto taste
🧅Onion1, quartered
🍅Tomato1 kg, halved
🧄Garlic6 cloves
🌿Fresh Basila handful
🫙Olive Oil3 tbsp
🫙Vegetable Stock2 cups
🫙Pine Nuts2 tbsp
🌶️Black Pepperto taste
Optional extras
🧀Heavy Cream1/4 cup, optional
🧀Parmesan Cheese1/4 cup
Instructions
1
Heat the oven to 200°C. Roast tomatoes, onion and garlic with oil and salt 35–40 minutes until caramelised.
2
Transfer to a pot with the stock and simmer 5 minutes.
3
Blend with basil until smooth and adjust seasoning.
4
Swirl in cream if using and serve with bread or toasted cheese sandwiches.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Roast until the tomato edges char; that's where the flavour comes from.
