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
Related Articles
Learn how to make a simple bird feeder with our simple step-by-step guide so you can make something with your kids that will be of use to the natural world.
Read here to discover some few clever kitchen tips and tricks, to create healthy food for fussy eaters and have your kids making and enjoying a varied diet.
Got your family over for a weekend brunch at home? Take a look at our healthy brunch ideas to suit the whole family (they’re easy to prepare, too)!