Roasted Tomato Soup With Toasted Cheesy Olive Bread

8 Ingredients

Number of servings

1kilograms ripe tomatoes, quartered
1/2 cup extra virgin olive oil
150grams olive sourdough loaf, cut into 4cm-thick slices
80grams parmesan, finely grated
1 1/2 cups salt-reduced vegetable stock
1/2 cup light cooking cream
1/3 cup basil pesto
2 continental parsley sprigs, leaves picked

Description

This sure-to-impress soup recipe is made with roasted tomatoes for loads of hearty flavour. The toasted cheesy olive bread is to die for.

Tip:

This is a great zero-waste recipe, perfect for using up day-old sourdough, overripe tomatoes or small amounts of parmesan.

Method

Step 1 of 4

Preheat oven to 240°C/220°C fan-forced. Line 3 baking trays with baking paper. Place tomatoes on 2 trays. Drizzle with cup oil and toss to coat. Season. Bake for 10 minutes or until slightly softened.

Step 2 of 4

Place bread slices on remaining tray. Drizzle with 1 tbs oil and sprinkle with half of the cheese. Bake for 12 minutes or until golden and crisp.

Step 3 of 4

Place stock and cream in a large saucepan and bring to the boil over medium heat. Add tomatoes and remaining cheese to pan. Remove pan from heat. Using a stick blender, blend until smooth and combined. Return to the boil, if needed, to heat through.

Step 4 of 4

Combine pesto and remaining oil in a small bowl. Top soup with pesto and parsley. Serve with cheesy bread.