Creamy Tomato Soup with Sun-dried Tomato Pesto

by Ruth McCarthy

Ingredients

• 2 red onions (peeled and sliced)
• 2 cloves garlic (peeled and finely sliced)
• 0.5-1 tsp cayenne pepper (to taste)
• olive oil
• 1.5 kg tomatoes (cored and halved)
• salt
• pepper
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 L vegetable or chicken stock
• 100 ml double cream
• 2-3 tbsp pine nuts
• 75 g sundried tomatoes (finely chopped - reserve oil)
• 50 g Parmesan (grated)

Tomato Soup

1. Preheat oven to 350F.
2. Place a roasting pan on top of the stove over a medium high heat. Add the onions, garlic and cayenne pepper, drizzle with enough olive oil to coat, and cook for 3-4 minutes.
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.
4. Return the roasting pan to the top of the stove. Over a medium high heat add the stock, bring to the boil and then simmer for 4-5 minutes. Add the cream, stir well and continue to simmer for 2-3 minutes.
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.

Sun-dried Tomato Pesto

1. Toast the pine nuts in a dry frying pan until golden.
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.
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). 

4. Place Pesto in centre each bowl of soup.

Enjoy!