First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 – 25 minutes until done.Transfer the vegetables to a food processor and blitz until smooth. You can run the soup through a sieve if you like it more silky.For the basil pesto, add the fresh basil, garlic, Parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.Add spoonfuls of pesto to the soup, serve with crème fraiche and season to taste.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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