Red onion and roast cherry tomato soup with pesto croutons

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Red onion and roast cherry tomato soup with pesto croutons
Electus
Servings:4-6
Ready in:1 hour 30 minutes
Prep. time:15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty

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

Ingredients

Ingredients

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


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.

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.