Roasted Vine Tomato and Red Pepper Soup with Mozzarella and Basil Pesto

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Description

A warm cozy soup with beautifully charred notes from the roasted tomatoes and red pepper with herby pesto.  Works as a starter or main course and cheesy melted mozzarella.  

Ingredients

Roasted Tomatoes & Red Pepper
  • 3 – 4 large tomatoes, chopped
  • 2 red bell peppers, chopped
  • 2 tablespoons Olive Gold
  • 6 – 8 garlic bulbs 
  • Salt & black pepper to taste
Soup
  • 1 teaspoon Olive Gold
  • 1 ½ to 2 cups stock of choice
  • ¼ cup coconut cream
  • 2 – 3 fresh basil leaves
  • Salt & black pepper to taste
Pesto
  • 1 cup fresh basil leaves
  • ¼ cup Olive Gold
  • ¼ cup pistachios
  • ¼ teaspoon garlic, minced
  • ¼ teaspoon salt
  • Freshly ground black pepper
To serve
  • Fresh Basil
  • Pesto
  • Mozzarella
  • Salt & black pepper

Directions

Roasted tomato & red pepper: Put tomatoes and red peppers in a large baking tray, and drizzle with olive oil, salt & black pepper. Roast at 180 degrees Celsius for about 30 – 40 minutes.
Pesto: Combine all ingredients in a food processor and refrigerate till needed.
Soup: Heat the olive oil in a large pot over medium heat. Add the roasted vegetables and sauté for a further 2 minutes. Add stock, coconut milk, salt, and black pepper bring to a boil and simmer for about 10 minutes. Add fresh basil leaves, puree with a hand blender or food processor, and return to heat for a few minutes.
To serve, spoon soup into bowls, garnish with basil, pesto, and a piece or two of torn mozzarella in each serving with freshly ground salt & black pepper.
To have a completely plant-O version, skip the mozzarella.
Adjust the consistency of the soup with stock for a lighter version or cream for a creamier version at the end after pureeing.

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