Ingredients Jump to Instructions ↓

  1. 900 g ripe vine tomatoes

  2. 2 clove garlic

  3. 5 tbsp pesto

  4. 100 ml Sauvignon blanc white wine black pepper a small bunch of basil , ripped (4 leaves left whole, for garnish)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

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


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