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