Roasted tomato soup with pesto toast

Roasted tomato soup with pesto toast

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Kids love simple flavours. Theyll adore this tasty tomato soup.

The ingredient of Roasted tomato soup with pesto toast

  1. 1kg quartered vine-ripened tomatoes
  2. 2 tbsp olive oil
  3. 1 tbsp balsamic vinegar
  4. salt and cracked black pepper
  5. 2 tsp sugar
  6. 3-4 cups Massel vegetable liquid stock
  7. 1 baguette
  8. pesto, to serve (optional)

The instruction how to make Roasted tomato soup with pesto toast

  1. Preheat oven to 200u00b0C. Place tomatoes on a baking tray lined with non-stick baking paper and drizzle with olive oil and vinegar. Sprinkle with salt, pepper and sugar. Bake for 20 minutes or until very soft. Remove and set aside for 10 minutes. Place the roasted tomato and stock in a blender or, using a hand blender, blend until smooth. Strain tomato mixture through a sieve to remove any remaining skin or seeds. Place tomato mixture in a large saucepan and heat until warmed through. Meanwhile, thinly slice a baguette and toast until golden. Serve tomato soup with toasted baguette and pesto if desired.

Nutritions of Roasted tomato soup with pesto toast

calories: 388.853 calories
fatContent: 12 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 52 grams carbohydrates
sugarContent: 12 grams sugar
fibreContent:
proteinContent: 14 grams protein
cholesterolContent:
sodiumContent: 1388.81 milligrams sodium

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