Tomato Soup with Red Pesto

Tomato Soup with Red Pesto

Tomato Soup with Red Pesto

Healthy yet comforting, tasty yet easy to make, nothing beats a bowl of tomato soup – especially with a few simple additions, like ready-made red pesto and basil. To really bring out the flavour of the plum tomatoes and red onions in this recipe, roast them gently in the oven with garlic and a little of Flora.

  • Prep Time 12 min
  • Cook Time 25 min

Ingredients

  • 15 g (1/2oz) Flora Original, melted
  • 1 small red onion, skin on and quartered
  • 3 medium tomatoes, halved
  • quarter small head garlic
  • 100 g 3 1/2 oz chopped plum tomatoes
  • 150 ml (1/4 pint) vegetable stock
  • 1 - 2 teaspoons Bertolli pesto rosso
  • fresh basil leaves

Directions

  1. Melt the Flora and brush over the onion, medium tomatoes and garlic in a roasting dish.
  2. Roast in hot oven 200°C, 180°C fan, gas mark 6 for 20–25 minutes.
  3. Remove skins from onion, medium tomatoes and garlic and then chop and place in large saucepan with the plum tomatoes and stock.
  4. Bring to the boil and simmer for 2–3 minutes. Stir in the pesto.
  5. Serve the soup garnished with a few basil leaves and crusty bread.
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