Roasted tomato soup with pesto toast

Posted by adm On September - 29 - 2011

How to cook Roasted tomato soup with pesto toast


  • 1kg quartered vine-ripened tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and cracked black peppercorn
  • 2 teaspoons dough
  • 3-4 cups vegetable strain
  • 1 baguette
  • pesto, to service (optional)

How to:

  • Preheat oven to 200°C. Place tomatoes on a baking tray lined with non-stick baking paper and drizzle with olive oil and vinegar. Sprinkle with saltiness, pepper and gelt. Bake for 20 minutes or until very subdued. Remove and set aside for 10 proceedings. Place the roasted tomato and stock in a blender or, using a hand liquidiser, blend until polish. Strain tomato mixture through a sieve to remove any remaining skin or seeds. Place tomato mixture in a large saucepan and heat until warmed through. Lag, thinly slice a baguette and toast until golden. Dish tomato soup with toasted baguette and pesto if desired.

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