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Warm Towels

Creamy Tomato Soup with Sun-dried Tomato Pesto

by Ruth McCarthy

Ingredients

Soup

2 red onions
2 garlic cloves
0.75 tsps cayenne pepper
Olive oil, for drizzling
1.5 kg ripe tomatoes
0.5 tsps salt
0.5 tsps black pepper
1 tsps caster sugar
1 tsps balsamic vinegar
1 litre vegetable or chicken stock
100 ml double cream

Pesto

3 tbsps pine nuts
75 grams sun-dried tomatoes
50 grams grated parmesan cheese
Olive oil

Preparation

Soup

Step 1

Preheat oven to 350 fahrenheit

Step 2

Place a roasting pan on top of the stove over a medium high heat.

Step 3

Add the onions, garlic, and cayenne pepper, drizzle with enough olive oil to coat, and cook for 3-4 minutes.

Step 4

Add the tomatoes, cut side down, season with a pinch of salt, pepper, and the sugar, drizzle over the balsamic vinegar and cook over a high heat for 3-4 minutes, until the tomatoes begin to caramelize.

Step 5

Stir well, and then transfer to the oven for 20 - 25 minutes. Return the roasting pan to the top of the stove.

Step 6

Over a medium-high gheat add the stock, bring to the boil and then simmer for 4 - 5 minutes.

Step 7

Add the cream, stir well and continue to simmer for 2 - 3 minutes.

Step 8

Using a stick blender, blend the soup until almost smooth but still with a couple of chunky bits (use a potato masher for a more rustic texture). Serve warm with dollops of pesto on top.

Pesto

Step 1

Toast the pine nuts in a dry frying pan until golden.

Step 2

Put the sun-dried tomatoes into a mortar and pound with a pestle until completely broken down.

Step 3

Season with a touch of salt, add the pine nuts and continue to pound with a pestle until completely broken down.

Step 4

Season with a touch of salt, add the pine nuts and continue to pound until you reach a pesto consistency. Stir in the parmesan, and then add enough olive oil and sun-dried tomato oil to bring the pesto to a spooning consistency (it should provide 3-4 tbsp).