Tomato pesto soup

Tomato pesto soup Method 1. Preheat the oven to 220°C/gas 7. Place the tomatoes and the whole garlic cloves on a baking sheet. Roast for 10 minutes until the tomato skins peel.

Peel the tomatoes and garlic and put in a saucepan. Add 600ml water. Bring to the boil and cook over medium heat for 15 minutes.

Using a blender, liquidise the contents of the pan. Stir in a tablespoon of pesto and stir in the wine. Season with salt and freshly ground pepper.

Gently re-heat the soup. Just before serving add the ripped basil leaves.

Ladle into four serving bowls. Top each portion with a tablespoon of pesto and a basil leaf in the middle.