Homemade Tomato Soup

Creamy, rich soup. Serve with toasted cheese bread or grilled cheese.

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Step 1

Preheat the oven to 350 degrees

Step 2

On medium heat, place a roasting tray on the stove top. Add the garlic, onions, and cayenne pepper first. Ensure your onions are well coated with olive oil and cook for 5 minutes.

Step 3

Add tomatoes (cored) with a pinch of salt and pepper, brown sugar, and balsamic vinegar.

Step 4

Stir it well and bake for 30 minutes. Continue cooking the tomatoes until they begin caramelizing.

Step 5

Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the vegetable stock and heat until boiling, then simmer for a few minutes.

Step 6

Stir in the double cream and simmer for two more minutes.

Step 7

Using a stick blender straight into the pan can achieve a traditional cream blend.

Step 8

Pine nut pesto: In a pan, toast the pine nuts until golden brown and crispy.

Step 9

Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.

Step 10

Add a pinch of pepper and pine nuts, and continue grinding until you obtain the desired consistency for your pesto.

Step 11

Grate the parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup!