Red Onion and Roast Cherry Tomato Soup with Pesto Croutons...

Red Onion and Roast Cherry Tomato Soup with Pesto Croutons...

Serves 4-6


Ingredients:

• 1.250kg/ 2lb 12oz cherry tomatoes
• 3 cloves garlic, chopped
• 4 red British Onions, finely sliced
• 10 basil leaves
• 4 tbsp olive oil
• 2 tsp red wine vinegar
• 2 tsp Brown sugar
• 250ml/9floz vegetable stock
• Sea salt and freshly ground black pepper

Pesto croutons:

• 2 tbsp pesto
• 3 tbsp olive oil
• 6 slices of ciabatta bread, torn into pieces

Method:

1. Preheat oven to 220C/375F/ Gas No 5. 
2. Put the cherry tomatoes, garlic, 2 onions and basil onto a tray and drizzle with 2 tbsp oil. 
3. Sprinkle with sea salt and black pepper. 
4. Bake for 30- 40 minutes until the tomatoes are browned.
5. Mix the pesto, 3 tbsp olive oil and bread together in a bowl, ensuring the bread is evenly covered.
6. Spread the croutons onto a baking tray and bake for 5 minutes in the oven with the tomatoes. 
7. Turn the croutons and bake for a further 5 minutes. 
8. Put to one side.
9. Put the rest of the olive oil in a pan and gently fry the onions for 10- 15 minutes, add the vinegar & sugar. 
10. Cook for a further minute.
11. Liquidize the roast tomato mixture. 
12. Add half the fried onion and stock. 
13. Reheat the soup & check the seasoning.
14. Serve with pesto croutons and garnish with the remaining fried onion.

Recipe and photo credit by- British Onions