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Tomato Soup with Red Pesto

  • Prep Time 12min
  • Cook Time 25min

Method

  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.
  5. Stir in the pesto.
  6. 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

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