Tomato and pesto soup with garlic croutonsby Brenda Stevens |
| Preperation time: 5 mins Cooking time: 18 mins Serves: 4 |
| Recipe Ingredients |
| 3 tbsp olive oil; 1 onion, chopped; 1 celery stick, chopped; 1 small carrot, peeled and chopped; 500ml passata; 750ml chicken stock (or vegetable stock); for croutons: 5 tbsp olive oil; 2 cloves garlic, chopped; 4 thick slices of day-old bread, cut into small pieces; 4 tbsp pesto sauce; basil to garnish |
| Recipe Method |
| Heat the oil in a pan and add the onion, celery
and carrot and cook for about 8 minutes until soft. Add the passata
and stock and simmer for 10 minutes. Meanwhile make the croutons by frying the garlic in hot oil until it starts to brown, then remove it from the pan. Add the bread to the pan and toss to coat in the oil, fry until crisp and golden. Remove and drain on kitchen paper. Transfer the soup to a processor and whizz until smooth. Season. Pour into 4 bowls and spoon 1 tablespoon of pesto into each and serve with the garlic croutons and baslic sprinkled on the top. |
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almond soup Spinach soup Veg-packed minestrone Spicy sausage-meatballs Butternut squash risotto |
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