Roasted Tomato Soup with Pesto Croutons

Name: Roasted Tomato Soup with Pesto Croutons
Prep time: THMS
Cook time: THMS
Ingredients: 1kg tomatoes, ripe; 2 carrots, peeled & roughly chopped; 2 large red onions, roughly chopped; 2 garlic cloves; 4 tbsp. olive oil; 750ml stock; Salt & black pepper to taste; 1 pinch sugar; 3-4 slices Gluten Free Bread; 2 tbsp. Sacla’ Vegan Basil Pesto; 2tbsp Olive oil; Basil leaves, to garnish

Basil and tomato go together like… cantuccini and vin santo! In this simple yet full-flavoured vegan soup, the tomatoes are roasted to intensify their flavour and served with crunchy croutons enriched with Sacla' Vegan Basil Pesto.

Cook Time

1hr 5mins

Serves

Ingredients

1kg tomatoes, ripe
2 carrots, peeled & roughly chopped
2 large red onions, roughly chopped
2 garlic cloves
4 tbsp. olive oil
750ml stock
Salt & black pepper to taste
1 pinch sugar
3-4 slices Gluten Free Bread
2 tbsp. Sacla’ Vegan Basil Pesto
2tbsp Olive oil
Basil leaves, to garnish

How to make the recipe

Step 1

Preheat the oven to 200¬∞C

Step 2

Tip the tomatoes, carrots, red onion and garlic into a roasting tray, and toss with oil before seasoning

Step 3

Roast for 45 minutes until soft and golden in places, then scrape the vegetables into a large saucepan, including all the sticky bits

Step 4

Add the stock and heat gently over a medium heat. Simmer for 15 minutes, then puree the vegetables adding extra hot stock if needed. Season to taste with salt, pepper and a pinch of sugar

Step 5

Whilst the soup is on the hob, tear the bread into rough bite-sized pieces and mix thoroughly with the Sacla' Pesto, oil and salt

Step 6

Spread onto a baking tray and cook in the oven for 8-10 minutes or until crisp and toasty. Give the tray a shake about halfway through to toast the bread evenly

Step 7

Ladle the soup into warm bowls and top with a swirl of mascarpone, a handful of crunchy Pesto croutons and a few fresh basil leaves