Red Pesto soup

Ingredients⠀

• 500 grams ripe tomatoes ⠀

• 2 Red bell pepers⠀

• 1 Courgette (Zuchinni)⠀

• 1 Carrot⠀

• 1 Onion⠀

• 4-5 Garlic Cloves⠀

• 1/3 cup Olive Oil⠀

• 1 1/2 teaspoon Salt divided⠀

• 2 teaspoon tomato puree⠀

• Vegetable Stock to taste⠀

• Thyme⠀

• Rosemary ⠀

• Oregano⠀

⠀

Red Pesto (blend all the ingredients in your mixer)⠀

• 75 gram of fresh basil⠀

• 75 gram of arugula, ⠀

• 200 gram of sun-dried tomatoes, ⠀

• 200 gram roast red peper (paprika)⠀

• 50 gram of Parmesan grated or Reypenaar cheese ⠀

• Pinenuts, ⠀

• Garlic minced, ⠀

• Salt to taste⠀

• Black peper to taste⠀

• 50 ml olive oil⠀

• Some water if the pesto is too thick.⠀

 

Preparation:

-Cut the carrot, courgette(zuchinni), paprika (bell peper) in small pieces and roast them for 18-20 min in a preheated oven.⠀

-Heat the oil in a large pan, then add the chopped onions, garlic with the tomato puree and soften for a few mins over a low heat. 

-Add tomatoes, chopped oregano, thym and rosemary, then bring to a simmer. Let the soup simmer for 5-8 mins until the tomatoes have broken down a little. ⠀

-Mean while you can blend al the ingredients for the red pesto and add the pesto to the tomatoes.⠀

-Now you can add the roasted oven vegetables.After that you can add some water with vegetable stock and let it cook until al the vegetables are soft. ⠀

-Blend with a stick blender. Taste and adjust the seasoning.

-Serve in bowls with 1 tbsp or so of the pesto swirled on top little more soured cream and finish with basil leaves.