Roasted Tomato Basil Soup with Toasted Mozzarella & Pesto Toasties
There is nothing better than enjoying a nice bowl of fresh, hot, tomato soup on a cold Autumn day! This roasted tomato soup is rich, creamy and oh so delicious, packed full of healthy nourishing ingredients, combined with the mozzarella & pesto toasties make for a great light lunch or dinner. Tomatoes are a great dietary source for the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
For the Soup:
1.5 kg cherry tomatoes, halved
2 Tablespoons Extra Virgin Olive Oil
4 cloves garlic, peeled
1 small bunch fresh thyme
1 small onion, roughly chopped
1/4 cup tomato puree
1/4 cup balsamic vinegar
3 cups chicken bone broth or vegetable stock
1 bunch fresh basil, roughly chopped
1 cup Greek Yoghurt
1 cup skim milk or plant based milk
Sea Salt, to season
Pepper, to season
For the Toasties:
Mozzarella cheese, thinly sliced
Pesto (homemade or store bought)
Sourdough bread, thickly sliced
Preheat oven to 200C or 180C fan forced. Line a large baking tray with baking paper and set aside.
Place the halved tomatoes into a large mixing bowl and pour in the olive oil, gently mixing to thoroughly combine. Season with salt and pepper.
Pour the tomatoes onto the prepared baking tray and spread evenly. Place the garlic and thyme inbetween the tomatoes throughout the baking tray.
Place tomatoes into the oven and bake for 30 minutes, or until soft and roasted. Remove from the oven and set aside to cool.
In a large pot over a medium heat, melt the butter and then add the onion, cooking for 5 minutes or until golden brown. Add in the tomato puree and balsamic vinegar, cooking for another minute.
Add the roasted tomatoes to the pot and pour in the bone broth or stock and add in the basil. Stirring to combine. Bring to a simmer for 10 minutes.
While the mixture is simmering, in a jug add the yoghurt and milk, gently whisking to combine.
Remove soup from heat and pour in the yoghurt/milk mix, stirring until combined.
Blend the soup mixture by either using a stick blender (place into the pot and carefully mix until smooth) or use a blender, and ladel the mixture in batches into the blender to mix until smooth. Once fully blended, return to a low heat and warm soup mix for 5 minutes.
While the soup is warming, make the mozzarella pesto toasties by placing the mozzarella and pesto onto the sourdough bread and using a griddle or sandwich press, cook the toasties. Slice and serve with the bowl of soup. Enjoy!