Red onion and roast cherry tomato soup with pesto croutons

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Revision as of 11:43, 18 December 2014 by Chef (talk | contribs)

Red onion and roast cherry tomato soup with pesto croutons
Red onion and roast cherry tomato soup with pesto croutons
Calories per serving:292
Ready in:1 hour 30 minutes
Prep. time:15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

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


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

Mise en place

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


  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.