Tomato and Basil Soup
Serves 5
Prep Time 60 mins
Cooking 10 mins
Level medium
Ingredients
- 450g Cherry Tomatoes
- 900g Tomatoes
- 1 Red Onion
- 6 Garlic Cloves
- 3 Carrots
- 80ml Olive Oil
- Crushed Salt and Pepper
- 950ml Vegetable Stock
- 2 tbs Pinto's Pride Balsamic Vinegar
- 3 tbs Basil Pesto
Position a rack in the centre of the oven and preheat the oven to 190˚C. Place the cherry tomatoes, tomatoes, onions, garlic, and carrots on one large baking sheet inside a deep baking dish. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking dish in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss. Transfer the ingredients to a blender and blend the vegetables until smooth. If your blender is small, blend in batches and help out by adding some broth. When all is blended strain to get a super smooth finish. Transfer the puree into a large cooking pot over medium heat. Add the vegetable or chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. Season with salt and pepper and diced basil leaves to taste.
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