Chilled Roast Tomato Soup with Pesto

Roasted tomatoes and garlic are sieved into a flavorful soup, chilled, and served with a fresh, handmade runny pesto.

Vegetarian Healthy Pesto Summer Tomato Cold Soup

Estimated Nutrition

Calories

246.1

kcal / serving

984.5 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

19.6g

per serving

78.4 g total

Protein

3.2g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Light Brown Sugar

Liquids

150

Vegetable Stock

or water, used for thinning

NutsSeeds

piece

Garlic

whole cloves, unpeeled

Salt

to taste

Black Pepper

freshly ground, to taste

handful

Basil

leaves only, generous fist full

piece

Garlic

clove for pesto

tbsp

Pine Nuts

OilsFats

tbsp

Olive Oil

for roasting

tbsp

Olive Oil

for pesto

Vegetables

Plum Tomatoes

ripe, washed and halved

Method

Place halved tomatoes and garlic cloves on a tray, season with salt, pepper, sugar, and oil.

Roast at 180°C for 45 minutes until browned and juicy.

Squeeze the roasted garlic flesh from the husks and rub both garlic and tomatoes through a sieve.

Adjust seasonings and thin the mixture with 150ml of stock or water to desired consistency.

Chill the soup in the refrigerator for at least four hours.

Pound basil, garlic, and pine nuts into a pulp and stir into olive oil to make pesto.

Ladle soup into chilled bowls and drizzle with a tablespoon of pesto.