Monday 8 September 2014

Roasted Tomato Soup with Basil Pesto

Serves 6

Nothing's more cozy than a warm bowl of tomato soup served with fresh crusty bread. This nutritious roasted tomato soup gets its rich, powerful flavour from roasting the tomatoes and the addition of fresh herbs. No need to add cream; the potato thickens the soup and gives it its creamy texture.

The pesto is optional, but I really do recommend it. It makes this soup special. Fresh pesto takes no time at all to make in the Thermomix and has so much more flavour than the bottled variety. And, fortunately, there will be leftover pesto to use the next day. Spread it on toast or stir through some scrambled eggs for breakfast or toss with some spiral pasta and roast vegetables for a quick lunch.  

What's in it?

50g parmesan, cubed
1 clove garlic, peeled
1 cup firmly packed basil leaves
20g olive oil
20g pine nuts
freshly ground salt and black pepper, to taste

1kg ripe roma tomatoes, halved
3 sprigs fresh thyme
1 onion, peeled and halved
2 cloves garlic, peeled
10g olive oil
200g potato, peeled and roughly chopped
2tbs tomato paste
1tsp brown sugar
500g preservative free liquid vegetable or chicken stock and 250g water
freshly ground salt and black pepper, to taste

How do I make it?

1. Preheat oven to 200°C. Place tomatoes cut side up on baking tray, spray with olive oil and sprinkle with thyme leaves and a little freshly ground salt and black pepper. Bake in oven for approximately 30 to 40 minutes, until soft. 

2. To make pesto, place parmesan and garlic in mixing bowl and grate 10sec / speed 9. Add basil, olive oil, pine nuts and salt and pepper to taste and then, with dial set to closed lid, pulse on Turbo 3-4 times until smooth. Spoon into an airtight jar and set aside until needed. 

3. Without cleaning the bowl, start making the soup by placing onion and garlic in mixing bowl and chop 3sec / speed 7.  Add oil and saute 3min / varoma / speed 1. 

4. Add potato, tomato paste, sugar and stock to mixing bowl and cook 20min / 100°C / speed 1.

5. Place roasted tomatoes in mixing bowl and then blend soup for 1 min / speed 9, increasing speed from 1 to 9 gradually. Stir through 1tbs pesto per bowl and serve with a crusty sourdough roll. 

4 ProPoints per serve (including pesto but without bread) or 1 ProPoint for just the soup. 


Store leftover pesto in airtight container in fridge for up to 3 days. Leftover soup is suitable to freeze. 

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