Roasted Tomato Soup with Pesto Croutons

Free from


  • 1kg Tomatoes, ripe
  • 2 Carrots, peeled and roughly chopped
  • 2 large red onions, roughly chopped
  • 2 Garlic cloves
  • 4 tbsp. Olive oil
  • 750ml Stock
  • Salt + black pepper
  • A pinch of 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/180°C fan
  2. Quarter the tomatoes and tip into roasting tray
  3. Add carrot, red onion and garlic and toss with oil before seasoning
  4. Roast for 45 minutes, until soft and golden in places
  5. Tear the bread into bite-sized pieces and spread onto baking tray
  6. Mix thoroughly with the Sacla’ Pesto, oil and salt.
  7. Cook in the oven, for 8-10 minutes, stirring once
  8. Scrape into a large saucepan with all the sticky bits from the roasting tray
  9. Remove from oven when crisp and set aside
  10. Add 750ml of hot stock and heat gently over a medium heat
  11. Simmer for 15 minutes and then puree the soup, adding extra hot stock if needed
  12. Season to taste with salt, pepper and a pinch of sugar
  13. Ladle soup into warm bowls and top with a handful of crunchy Pesto croutons and a few basil leaves
Serves: 4Cooking time: Share recipeReview this recipe


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