Roasted Creamy Tomato Soup with Sundried Tomato Pesto
A rich and flavorful tomato soup topped with a punchy sundried tomato pesto.
Sign up to personalise this recipe
- •Vine tomatoesRipe, cored and halved
- •Red onionSliced fine
- •GarlicSliced fine
- •Olive oilGenerous amount
- •Salt
- •Black pepper
- •1 teaspoon Cayenne pepper
- •SugarLittle touch
- •Balsamic vinegarAged
- •Vegetable stock(optional)Or chicken stock
- •Cream(optional)
- •Sundried tomatoesFor pesto
- •Pine nutsToasted
- •Parmesan cheeseGrated
- •Extra virgin olive oil
- 1
Preheat oven to 180°C.
1 min
- 2
Core and halve the vine tomatoes.
2 min
- 3
Slice red onion and garlic finely.
2 min
- 4
In a roasting tray, add tomatoes, onions, and garlic. Drizzle generously with olive oil, salt, pepper, and cayenne pepper.
3 min
- 5
Sprinkle with sugar and balsamic vinegar.
1 min
- 6
Roast in the oven for 20-25 minutes.
25 min
- 7
Prepare sundried tomato pesto by toasting pine nuts, grating parmesan, and mixing with sundried tomatoes and extra virgin olive oil.
10 min
- 8
Remove roasted tomatoes from oven and add vegetable or chicken stock to the tray.
2 min
- 9
Bring to a boil and simmer for 3-4 minutes.
4 min
- 10
Add cream and blend the soup to desired consistency.
5 min
- 11
Serve the soup with a drizzle of sundried tomato pesto on top.
2 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza