Tomato Soup with Red Pesto
Healthy yet comforting, tasty yet easy to make, nothing beats a bowl of tomato soup – especially with a few simple additions, like ready-made red pesto and basil. To really bring out the flavour of the plum tomatoes and red onions in this recipe, roast them gently in the oven with garlic and a little of Flora.
Healthy yet comforting, tasty yet easy to make, nothing beats a bowl of soup – especially our warming tomato soup with red pesto. Read more here.
Cooking Time
25 minutes
Prep Time12 minutes
Servings2
- 15 g (1/2oz) Flora Original, melted
- 1 small red onion, skin on and quartered
- 3 medium tomatoes, halved
- quarter small head garlic
- 100 g 3 1/2 oz chopped plum tomatoes
- 150 ml (1/4 pint) vegetable stock
- 1 - 2 teaspoons Bertolli pesto rosso
- fresh basil leaves
- Melt the Flora and brush over the onion, medium tomatoes and garlic in a roasting dish.
- Roast in hot oven 200°C, 180°C fan, gas mark 6 for 20–25 minutes.
- Remove skins from onion, medium tomatoes and garlic and then chop and place in large saucepan with the plum tomatoes and stock.
- Bring to the boil and simmer for 2–3 minutes. Stir in the pesto.
- Serve the soup garnished with a few basil leaves and crusty bread.
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