INSTRUCTIONS

1. Preheat the oven to 180c / 350f.

2. Divide the tomatoes, onion and garlic between two baking trays. Add the dried oregano and olive oil and mix well.

3. Place the trays in the oven for 30 minutes, turning the tomatoes once.

4. Remove the trays from the oven and allow the tomatoes to cool slightly. If you want to remove the skins you can do it now.

5. Place the tomatoes, onion and garlic in a blender and add the vegetable stock, red pesto and fresh basil. You can do this in two batches if your blender is not big enough or in a saucepan or large bowl if you are using a stick blender.

6. Blitz until you get a lovely smooth soup, adding more stock if it is too thick.

7. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

David’s notes

I mixed the tomatoes, onion, garlic, oregano and olive oil together in a large mixing bowl, then put the mixture onto the baking trays.

After liquidising I put it through a fine sieve, as I like my soups to have a fine texture.

Added salt and pepper and 1 to 2tsp sugar.  

I use 1tbs pesto. Next time I WILL USE “GREEN Pesto”.

*For vegetable stock use 1 “Vegetable Stockpot”

Serve with “Soured Cream, This makes it very good.

Note 2 second time of making I used half red and half green Pesto, very good.

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ROASTED TOMATO & RED PESTO SOUP

Description

A delicious and comforting Roasted Tomato Soup.

See “David’s notes”