• 24 Roma tomatoes, sliced in half, seasoned with salt and pepper and a sprinkle of sugar, and drizzled with olive oil
  • 2 cups stock, (either chicken or vegetable)
  • handful Freshzest Basil – Green
  • 1 cup Freshzest Mint
  • 1/2 cup parmesan cheese, grated
  • 3 cloves garlic
  • 1/3 - 1/2 cup olive oil

Roast tomato soup with mint pesto.

Preparation Time: 2 hours

Cooking Time: 30 minutes

  1. Roast the tomatoes for about 2 hours on 160 degrees - until they are slightly browned on top. This gives a nice smokey flavour to the soup.
  2. Blend the tomatoes till smooth, add stock and basil leaves and simmer for 5 minutes.
  3. For pesto: Blend the mint, parmesan and garlic, gradually adding the olive oil. Add to the hot soup just before serving.
  4. Enjoy!
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