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Red Onion and Roast Cherry Tomato Soup with Pesto Croutons…

Red Onion and Roast Cherry Tomato Soup with Pesto Croutons…

Serves 4-6

Ingredients:



Pesto croutons:



Method:

  1. Preheat oven to 220C/375F/ Gas No 5. 
  2. Put the cherry tomatoes, garlic, 2 onions and basil onto a tray and drizzle with 2 tbsp oil. 
  3. Sprinkle with sea salt and black pepper. 
  4. Bake for 30- 40 minutes until the tomatoes are browned.
  5. Mix the pesto, 3 tbsp olive oil and bread together in a bowl, ensuring the bread is evenly covered.
  6. Spread the croutons onto a baking tray and bake for 5 minutes in the oven with the tomatoes. 
  7. Turn the croutons and bake for a further 5 minutes. 
  8. Put to one side.
  9. Put the rest of the olive oil in a pan and gently fry the onions for 10- 15 minutes, add the vinegar & sugar. 
  10. Cook for a further minute.
  11. Liquidize the roast tomato mixture. 
  12. Add half the fried onion and stock. 
  13. Reheat the soup & check the seasoning.
  14. Serve with pesto croutons and garnish with the remaining fried onion.

Recipe and photo credit by- British Onions

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5 responses to “Red Onion and Roast Cherry Tomato Soup with Pesto Croutons…”

  1. Anonymous says:

    mmm tasty

  2. Kala says:

    That soup looks and sounds delicious!

  3. Clairejustine says:

    Thanks for the comments 🙂

  4. Michelle says:

    Wow! That looks good!

  5. Clairejustine says:

    Thanks for the comment Michelle 🙂

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