Roasted Tomato, Garlic and Basil Soup with Cheesy Pesto Dippers
- Prep Time10 min
- Cook Time1 hr 10 min
- Total Time1 hr 20 min
- 1.5kg mixed vine tomatoes halved
- 1 whole head of garlic
- 800ml good vegetable stock
- Bunch of fresh basil
- Salt and pepper
- Extra virgin olive oil
- 8 slices of BFree Brown Seeded Loaf
- 8 cheese slices (use any cheese of your choice)
- 4 tbs good quality shop-bought pesto, or homemade
Pre heat the oven to 160°C
In a large baking tray add the tomatoes cut side up, break up the garlic clove and keep the skin on bash it cloves with a knife and add them to the pan.
Drizzle with a little extra virgin olive oil and sprinkle on some salt and pepper. Place in the preheated oven for 40 minutes, or until the tomatoes are soft and lightly caramelized.
When the tomatoes are ready, remove from the oven and pick out all the garlic cloves, remove the garlic from the skins and this to a large pan. Discard the skin.
Empty in all the tomatoes and any juices released during cooking, into the pan.
Give everything a little stir around and add the vegetable stock. Bring to a boil and then reduce to a simmer. Add a small handful of basil leaves and stir to combine.
Using a stick blender or a high spend blender, blitz the soup to your desired consistency, I like mine fairly smooth. Taste for seasoning and add accordingly.
Keep on allow heat whilst you make the toasties. Spread 4 slices of bread with 1 tbs of pesto on each, top with your cheese of choice and another slice of bread. Toast in a pan either side until the cheese has melted or using a sandwich toasting machine.
When you are ready to serve, add the soup to bowls and top with a few fresh basil leaves and a drizzle of olive oil. With toaties cut into dippers on the side.
- Amount per serving
- % Daily Value*