Tomato pesto soup
From: Just For Starters
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Tomato pesto soup
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For a taste of the Mediterranean try this flavourful roast tomato soup
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Ingredients
- 900g ripe vine Tomatoes
- 2 clove Garlic
- 5 tbsp pesto
- 100ml Sauvignon blanc White wine
- black pepper
- a small bunch of Basil, ripped (4 leaves left whole, for garnish)
Method
1. Preheat the oven to 220°C/gas 7. Place the tomatoes and the whole garlic cloves on a baking sheet. Roast for 10 minutes until the tomato skins peel.2. Peel the tomatoes and garlic and put in a saucepan. Add 600ml water. Bring to the boil and cook over medium heat for 15 minutes.
3. Using a blender, liquidise the contents of the pan. Stir in a tablespoon of pesto and stir in the wine. Season with salt and freshly ground pepper.
4. Gently re-heat the soup. Just before serving add the ripped basil leaves.
5. Ladle into four serving bowls. Top each portion with a tablespoon of pesto and a basil leaf in the middle.
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