Creamy Tomato Soup with Sun-dried Tomato Pesto
by Ruth McCarthy
Cookware
- roasting pan
- stick blender or potato masher
- frying pan
- mortar
- pestle
Ingredients
- 2 red onions
- 2 cloves garlic
- 1/2 tsp cayenne pepper
- olive oil
- 1 1/2 kg tomatoes
- salt
- pepper
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 1 L vegetable or chicken stock
- 100 ml double cream
- 2 tbsp pine nuts
- 75 g sundried tomatoes
- 50 g Parmesan
Instructions
Step 1
Preheat oven to 350F.
Step 2
Place a roasting pan on top of the stove over a medium high heat. Add the red onions, garlic and cayenne pepper, drizzle with enough olive oil to coat, and cook for 3-4 minutes.
Step 3
Add the tomatoes cut side down, season with a pinch of salt, pepper and the sugar, drizzle over the balsamic vinegar and cook over a high heat for 3-4 minutes, until the tomatoes begin to caramelize. Stir well, and then transfer to the oven for 20-25 minutes.
Step 4
Return the roasting pan to the top of the stove. Over a medium high heat add the vegetable or chicken stock, bring to the boil and then simmer for 4-5 minutes. Add the double cream, stir well and continue to simmer for 2-3 minutes.
Step 5
Using a stick blender or potato masher, blend the soup until almost smooth but still with a couple of chunky bits (use a potato masher for a more rustic texture). Serve warm with dollops of pesto on top.
Step 1
Toast the pine nuts in a dry frying pan until golden.
Step 2
Put the sundried tomatoes into a mortar and pound with a pestle until completely broken down. Season with a touch of salt, add the pine nuts and continue to pound until you reach a pesto consistency.
Step 3
Stir in the Parmesan, and then add enough olive oil and sundried tomato oil to bring the pesto to a spooning consistency (it should provide 3–4 tbsp).
Step 4
Place Pesto in centre each bowl of soup.