Roasted tomato and red pepper soup with pesto toasties
Roasted tomato and red pepper soup with pesto toasties
Recipe Type
DINNER
Pesto Type
Basil & Kale
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!
