Tomato Pesto Soup

Ingredients

• 500 grams Heirloom Tomatoes (ripe)
• 2 Carrots
• 1 Onion
• 350 grams Roma Tomatoes
• 4-5 Garlic Cloves
• 1/3 cup Olive Oil
• 1 1/2 teaspoon Salt (divided)
• 1/2 teaspoon Red Chilli Flakes
• 1/2 teaspoon Pepper
• 2 cups Vegetable Stock (divided)
• 1/2 tablespoon Sugar
• 1 tablespoon Balsamic Vinegar (optional)
• 2-3 tablespoons Basil Pesto (basil, coriander, garlic, salt, pepper, water, olive oil)

Instructions

1. 1

   Preheat oven at 180 C/ 350 F.

2. 2

   Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.

3. 3

   Place the tomatoes, carrots, onions and garlic on a baking tray, drizzle with olive oil and sprinkle half teaspoon salt on top. Give everything a good toss and place in the oven to bake for an hour. Alternatively you can also grill all the vegetables on a grill pan on the stove with a drizzle of olive oil and a sprinkling of salt.

4. 4

   Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.

5. 5

   Transfer to a pot with the remaining stock and cook over medium heat for 5-7 minutes. Add sugar, balsamic vinegar and chilli flakes and bring it to a quick boil.

6. 6

   Finish with 2-3 tablespoons of the basil pesto.

7. 7

   Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.