Roasted tomato and red pepper soup with pesto toasties
Roasted tomato and red pepper soup with pesto toasties
Recipe Type
DINNER
Pesto Type
GREEN
Total Time
60 mins
Prep Time
10 mins
Cook Time
50 mins
Serves
4 people
INGREDIENTS
6
beef tomatoes
1
onion
1
red pepper
3
garlic cloves
150g
manchego cheese
2
balls of mozzarella
200ml
vegetable stock
1
jar of Green pesto
8
slices of bread
olive oil
METHOD
Step 1
Roughly chop all the veg and roast with olive oil and salt on 180c for 40mins.
Step 2
Assemble your toasties with your cheese and pesto.
Step 3
Butter the outside of the toasties so they caramelize.
Step 4
Fry them all in a pan on a LOW heat. This will STOP them from burning before the cheese has time to melt.
Step 5
Get your veg out of the oven, add to a pan with the stock and leave to boil for 5mins.
Step 6
Blitz in a blender until smooth
Step 7
Serve with a drizzle of pesto and with the toasties in or on the side of the soup!
