Roasted Tomato Soup with Pesto Croutons


  • 1kg ripe tomatoes, cut into quarters
  • 2 carrots, peeled and roughly chopped
  • 2 large red onions, roughly chopped
  • 2 garlic cloves
  • 4 tbsp olive oil
  • Salt
  • Black pepper
  • 750ml vegetable stock
  • A pinch of sugar
  • 3-4 slices bread
  • 2 tbsp Sacla’ Classic Basil Pesto
  • 2tbsp olive oil
  • 2 tbsp mascarpone cheese, to serve
  • A few 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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