Recipe type
dinner
Difficulty
Roasted tomato and red pepper soup with pesto toasties
The sound to have around: one trick ponies - Kurt Vile.
Pesto type
Green
Total time
1 hr
Prep time
10 mins
Cook time
50 mins
Serves
4
Specialist Equipment
Blender
6 Beef tomatoes
1x Onion
1x Red pepper
3 x Garlic cloves
A block of manchego cheese (or 150 grams)
2 x Balls of mozzarella
200ml of Vegetable stock
1 x Jar of green pesto
8 x Slices of bread
Olive oil
1/7
Roughly chop all the veg and roast with olive oil and salt on 180c for 40mins.
2/7
Assemble your toasties with your cheese and pesto.
3/7
Butter the outside of the toasties so they caramelize.
4/7
Fry them all in a pan on a LOW heat. This will STOP them from burning before the cheese has time to melt.
5/7
Get your veg out of the oven, add to a pan with the stock and leave to boil for 5mins.
6/7
Blitz in a blender until smooth
7/7
Serve with a drizzle of pesto and with the toasties in or on the side of the soup!
Ingredients
6 Beef tomatoes
1x Onion
1x Red pepper
3 x Garlic cloves
A block of manchego cheese (or 150 grams)
2 x Balls of mozzarella
200ml of Vegetable stock
1 x Jar of green pesto
8 x Slices of bread
Olive oil
Method
1/7
Roughly chop all the veg and roast with olive oil and salt on 180c for 40mins.
2/7
Assemble your toasties with your cheese and pesto.
3/7
Butter the outside of the toasties so they caramelize.
4/7
Fry them all in a pan on a LOW heat. This will STOP them from burning before the cheese has time to melt.
5/7
Get your veg out of the oven, add to a pan with the stock and leave to boil for 5mins.
6/7
Blitz in a blender until smooth
7/7
Serve with a drizzle of pesto and with the toasties in or on the side of the soup!
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