Red onion and roast cherry tomato soup with pesto croutons

An elaborate tomato soup recipe, courtesy of British Onions. This looks like dinner party fare to me!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.25kg/2lb 12oz cherry tomatoes
• 3 Cloves garlic, chopped
• 4 red onions, finely sliced
• 10 basil leaves
• 4 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons Brown sugar
• 250ml/9floz Vegetable Stock
• sea salt & freshly ground black pepper
• 2 tablespoons pesto
• 3 tablespoons olive oil
• 6 Slices of Ciabatta bread, torn into pieces

Mise en place

• Preheat oven to 220C/375F/ Gas No 5.

Method

1. Put the cherry tomatoes, garlic, 2 onions & basil onto a tray & drizzle with 2 tablespoons oil.
2. Sprinkle with sea salt & black pepper.
3. Bake for 30- 40 minutes until the tomatoes are browned.
4. Mix the pesto, 3 tablespoons olive oil & bread together in a bowl, ensuring the bread is evenly covered.
5. Spread the croutons onto a baking tray & bake for 5 minutes in the oven with the tomatoes.
6. Turn the croutons & bake for a further 5 minutes. Put to one side.
7. Put the rest of the olive oil in a pan & gently fry the onions for 10- 15 minutes, add the vinegar & sugar.
8. Cook for a further minute.
9. Liquidise the roast tomato mixture.
10. Add the fried onion & stock.
11. Reheat the soup & check the seasoning.
12. Serve with pesto croutons.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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