HungryForever

CREAMY TOMATO SOUP WITH SUNDRIED TOMATO PESTO

Few things are as nostalgic as a warming bowl of cream of tomato soup, but, like most foods from childhood, it can be easily improved by employing a few cheffy tricks. Roasting the tomatoes first with garlic, onion and cayenne pepper really helps to intensify their flavour and the charred edges give a lovely smoky quality to the finished soup. Then the sundried tomato pesto at the end is another big hearty flavour booster. Serve with crusty bread

Servings

Ingredients

2 red onionspeeled and sliced
2 garlic clovespeeled and finely sliced
tsp ½–1cayenne pepperto taste
olive oilfor drizzling
1.5kg ripe tomatoescored and halved
1tsp caster sugar
1tsp aged balsamic vinegar
1 litre vegetable or chicken stock
100ml double cream
Sea salt and freshly ground black pepper

FOR THE SUNDRIED TOMATO PESTO

2tbsp –3pine nuts
75g sundried tomatoesdrained, oil reserved and finely chopped
50g Parmesan cheesegrated
olive oil

Instructions

Preheat the oven to 180°C/Gas 4.
2. Place a roasting tray on the hob over a medium-high heat. Add the onions, garlic and cayenne pepper, drizzle with enough olive oil to coat, and cook for 3–4 minutes. Add the tomatoes cut side down, season with a pinch of salt, pepper and the sugar, drizzle over the balsamic vinegar and cook over a high heat for 3–4 minutes, until the tomatoes begin to caramelise. Stir well, then transfer to the oven for 20–25 minutes.
3. To make the pesto, start by toasting the pine nuts in a dry frying pan until golden. Put the sundried tomatoes into a mortar and pound with a pestle until completely broken down. Season with a touch of salt, add the pine nuts and continue to pound until you reach a pesto consistency. Stir in the Parmesan, then add the olive oil and enough of the sundried tomato oil to bring the pesto to a spooning consistency (it should provide about 3–4 tablespoons).
4. Place the tray of roasted tomatoes on the hob over a medium heat and pour in the stock. Bring to the boil, then simmer for 4–5 minutes. Add the cream, stir well and continue to simmer for 2–3 minutes.
5. Using a stick blender, blend the soup until almost smooth but still with a couple of chunky bits (use a potato masher for a more rustic texture. Serve warm with dollops of pesto on top.

HOW TO ENHANCE THE FLAVOUR OF TOMATOES

Adding just a pinch of sugar to cooked tomato dishes or pasta sauces helps to bring out the tomatoes’ natural sweetness, especially when the tomatoes aren’t as ripe as they might be.