Recipes
Tomato & Pesto Soup
A colourful combination guaranteed to put a spring in your step
Ingredients
For the soup
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 4 tbsp olive oil
- 700g ripe tomatoes, roughly chopped
- pinch of sugar
- 500ml chicken or vegetable stock
- A portion salt and freshly ground black pepper, to taste
For the pesto
- 75g pine nuts, toasted
- 75g Parmesan cheese, grated
- 75g fresh basil
- 150ml extra virgin olive oil
- A portion salt and freshly ground black pepper, to taste
Method
- Place a large, heavy-based pan over a medium heat, cook the onion and garlic in the olive oil for 2-3 minutes, add the tomatoes, sugar and stock, and simmer for 15-20 minutes.
- Meanwhile, pure the pesto ingredients.
- Blend the soup until smooth and season to taste. Serve with a teaspoon of the pesto swirled into each bowl and a few pine nuts sprinkled on top.
- Tips: Cheese twists make a delicious accompaniment. Any remaining pesto can be kept in the fridge for up to 2 weeks ─ store in an airtight container and cover the surface with a little olive oil.