Roasted Tomato Soup with Pesto Croutons

On the table in 65mins

Serves 4



  • 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’ Free From Basil Pesto
  • 2tbsp Olive oil
  • Basil leaves, to garnish


  1. Preheat the oven to 200°C
  2. Tip the tomatoes, carrots, red onion and garlic into a roasting tray, and toss with oil before seasoning
  3. Roast for 45 minutes until soft and golden in places, then scrape the vegetables into a large saucepan, including all the sticky bits
  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
  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
  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
  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

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