Roast Onion and Cherry Tomato Soup Recipe

this is a classic soup that is easy to prepare
Yield: 4 – 6    Preparation Time:     Cooking Time:
A colorful variation on this classic soup.


1.250kg cherry tomatoes
4 red onions, finely sliced
4 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons brown sugar
3 cloves garlic, chopped
10 basil leaves
3 tablespoons olive oil
2 tablespoons pesto
250ml vegetable stock
Sea salt & freshly ground black pepper
6 Slices of Ciabatta bread, torn into pieces

Recipe Instructions

Preheat oven to 220C.

Bake the vegetables.
Place the cherry tomatoes, garlic, 2 onions and basil onto a baking tray and drizzle over 2 tablespoons of olive oil. Sprinkle over salt and black pepper and bake for 30 – 40 minutes until the tomatoes have browned.

Make the croutons.
Mix together the pesto, 3 tablespoons olive oil and the bread in a bowl making sure the bread is completely covered. Spread the croutons onto a baking tray and bake in the oven for 5 minutes on each side. Remove from the oven and put aside to cool.

Fry the onions.
Heat the rest of the olive oil in a pan and fry the onions for 10 – 15 minutes. Stir in the vinegar and sugar and cook for another minute.

Blend the soup.
Place the roast tomato mixture into a blender and blend until smooth. Add the stock and the fried onions and blend together well.

To serve.
Return the soup to the stove and reheat. Serve warm with the pesto croutons.