Hi!
Cream Soup, with Roasted Vegetables & Pesto – a classic but so delicious, combined with pesto it gives a truly amazing taste and crunch. Roasted vegetables enhance the overall taste and smell of this cream soup. What I love about cream sups is that they can even be combined with pieces of meat, e.g. bacon.
I have two suggestions for serving this exceptionally delicious soup.
Ingredients:
- 5 Tomatoes
- 2 Red peppers
- 1 orange/yellow pepper
- 2 cloves of garlic
- 1 larger red pepper / 2 smaller ones
- tablespoons of olive oil
- 500 ml of broth or water
- salt, pepper, hot and sweet peppers, rosemary, fresh basil, oregano
- 3 tablespoons passata sauce
PESTO
- 1/2 cup fresh oregano, basil, arugula, parsley or spinach, about 20-25 g
- 25 g of pine nuts or any seeds, I used sunflower seeds
- 25 g of parmesan
- 3 tablespoons of olive oil, 30 g
- 1 clove of garlic, 6 g
- 1/4 teaspoon each of salt and pepper
Instructions:
Cream soup
Cut tomatoes, peppers, red onion, garlic in half, place on a baking tray with baking paper, season with salt, pepper, hot and sweet peppers and basil, pour olive oil over them. Bake for about 30-40 minutes at 200 degrees (check that it doesn’t burn too much to the point of black coal)
Boil the broth in a pot and add the roasted vegetables to the broth. Cook on medium power for max. 20 minutes – add fresh basil. Then blend and add 3 tablespoons passata sauce cook for 5 minutes and it’s ready.
Pesto
Put the pine nuts into a dry and medium-heated frying pan. Roast for 1-2 minutes until the nuts are lightly browned. We can replace pine nuts with any seeds or nuts. My favorite for tomato soup is sunflower seeds and I don’t roast them.
Peel the garlic. Grate the cheese on a large-hole grater.
Place all ingredients except spices in a blender and mix until the desired consistency is obtained. Season to taste with salt and freshly ground pepper.
Add the ready pesto to the tomato soup and mix.
*You can also serve this soup with mozzarella balls or bacon pieces, or combine both options.
Enjoy !
