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Red Onion and Roast Cherry Tomato Soup
Red Onion and Roast Cherry Tomato Soup
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Starter - Vegetables & salad
Vegetarian
Moderately difficult
:
Cheap
:
Origin of dish:
UK
Type of cooking:
Hob
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (4-6 people) :
1.250kg/ 2lb 12oz
cherry
tomatoes
3
cloves
garlic
, chopped
4 red British Onions, finely sliced
10
basil
leaves
4 tbsp
olive
oil
2 tsp red wine
vinegar
2 tsp Brown sugar
250ml/9floz vegetable
stock
Sea salt & freshly ground black
pepper
Pesto croutons
2 tbsp pesto
3 tbsp olive oil
6 slices of ciabatta
bread
, torn into pieces
Method:
1. Preheat oven to 220C/375F/ Gas No 5. Put the
cherry
tomatoes
,
garlic
, 2 onions and
basil
onto a tray and drizzle with 2 tbsp oil. Sprinkle with sea salt and black
pepper
. Bake for 30- 40 minutes until the tomatoes are browned.
2. Mix the pesto, 3 tbsp
olive
oil and
bread
together in a bowl, ensuring the bread is evenly covered. Spread the croutons onto a baking tray and bake for 5 minutes in the oven with the tomatoes. Turn the croutons and bake for a further 5 minutes. Put to one side.
3. Put the rest of the olive oil in a pan and gently fry the onions for 10- 15 minutes, add the
vinegar
& sugar. Cook for a further minute.
4. Liquidize the roast
tomato
mixture. Add half the fried onion and
stock
. Reheat the soup & check the seasoning.
5. Serve with pesto croutons and garnish with the remaining fried onion.
Recipe shared by
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