Roasted tomato soup with cream

Recipe from: 09 July 2013
soup-tomato-winter-recipe-pesto-parmesan-vegetaria

Ingredients 13
Servings 4
Time 00:20

Ingredients

  • 1
    tub PnP cream
  • 125
    ml
    grated parmesan cheese
  • 2
    kg
    tomatoes, blanched, peeled and quartered
  • 1
    onion, sliced
  • 1
    large garlic head, halved
  • 3
    large thyme sprigs
  • 1
    drizzle olive oil
  • 30
    ml
    PnP sugar
  • 1
    dash salt and ground pepper, or to taste
  • 1
    jar PnP Finest sun-dried tomato paste
  • 1
    cup
    vegetable stock, or 125-250 ml
  • 4
    slices PnP sourdough baguette
  • 125
    g
    PnP basil pesto
 

Method

00:30
 
Preheat oven to 180°C.

Heat cream and parmesan over a medium heat, stirring until it forms a smooth sauce. Set aside to cool.

Toss tomatoes with onion, garlic, thyme, oil, sugar and seasoning on a baking tray.

Roast for 25-30 minutes or until soft and fragrant.

Discard garlic skins and thyme sprigs, then tip tomatoes into a blender and blitz until smooth.

Stir through sun-dried tomato paste and enough stock for desired consistency.

Toast baguette slices under a hot grill and top generously with pesto to make croûtes.

Spoon reheated soup into bowls and drizzle over 2 stripes of cream.

Place a croûte into the centre of each dish and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: soups  |  vegetarian  |  tomato  |  recipes
 

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