|4||tomatoes — blanched, halved|
|1 cup||cherry tomatoes — halved|
|pepper — sweet bell, mixed, chopped|
|salt and freshly ground black pepper — to taste|
|fresh basil — chopped|
|1||garlic — cloves, crushed|
|1/2 cup||parmesan cheese — grated|
|1 Tbs||pine nuts|
|2 tsp||olive oil|
|crème fraîche — to serve|
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.
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