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A delicious and comforting Roasted Tomato Soup, super easy to make and served with Cheddar Cheese Soldiers | My Fussy Eater blog

Roasted Tomato & Red Pesto Soup


  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: European

Description

A delicious and comforting Roasted Tomato Soup, super easy to make and served with Cheddar Cheese Soldiers.


Ingredients

  • 1.2kg / 2.6lbs tomatoes, chopped in half
  • 1 large red onion, roughly chopped
  • 2 garlic cloves, peeled and halved
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 300ml / 0.5 pint vegetable stock
  • 2 tbsp red pesto
  • 1 tbsp fresh chopped basil

Instructions

  1. Preheat the oven to 180c / 350f.
  2. Divide the tomatoes, onion and garlic between two baking trays. Add the dried oregano and olive oil and mix well.
  3. Place the trays in the oven for 30 minutes, turning the tomatoes once.
  4. Remove the trays from the oven and allow the tomatoes to cool slightly. If you want to remove the skins you can do it now.
  5. Place the tomatoes, onion and garlic in a blender and add the vegetable stock, red pesto and fresh basil. You can do this in two batches if your blender is not big enough or in a saucepan or large bowl if you are using a stick blender.
  6. Blitz until you get a lovely smooth soup, adding more stock if it is too thick.
  7. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.