Featured Recipe: Spring Tomato Soup with Red Pesto

Posted: 17 May 2014

Blog category: Recipes

A classic soup with a twist, the red pesto adding another dimension that is really delicious and makes the soup sound much more appealing on a menu, serve with warm cheese or herb scones.

Preparation time: 15 mins
Cooking time: 20 mins
Serves 8
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1kg Chopped Tomatoes, skin on 
1 small onion, finely chopped 
1 stick celery 
2 spring onions, chopped 
1 tbsp vegetable oil 
2 tbsp red pesto
Salt & Black pepper
2 tbsp tomato puree
1 tbsp mashed potato
1 tbsp veg bouillon paste
1.5l boiling water

1. Heat the vegetable oil in a large pan. Add the onion, spring onion and celery. Cook until the onions begin to soften, add the tomatoes and cook for a further 2 minutes.

2. Add the boiling water, the vegetable bouillon paste and the tomato puree. Bring back to the boil and then simmer for 5 minutes.

3. Remove from the heat and blend with a hand blender until smooth. Strain into a new pan to remove the skin and seeds.

4. Add the mashed potato and the red pesto and then blend again until smooth. Season with salt and pepper to taste. Serve with warm cheese scones and freshly chopped basil.

Tip: Use the ends of the salad tomatoes when slicing and any leftover prepared salad tomatoes.