Roasted tomato & basil soup with pesto

Preheat the oven to 200C. Cut 500g tomatoes into halves and spread over a large, shallow baking tray. row in a couple of cloves of garlic, a roughly chopped red onion and a chopped red pepper. Drizzle with olive oil, season with salt and pepper. Roast for 35-40 minutes.

Once roasted transfer the veg into a large saucepan, over medium heat, adding some fresh basil, thyme and about a litre of hot vegetable stock. Bring to a boil and simmer uncovered for 10 minutes. Allow to cool slightly before blitzing with a stick blender until smooth. Taste for seasonings. Serve hot with a spoonful of pesto – the Wild Garlic Pesto made locally is especially good!

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