Red onion and roast cherry tomato soup

Unknown Author

Red onions and plenty of basil give this tomato soup a Mediterranean make-over.

Cooking time

1 hour




  • 1.250kg/ 2lb12oz cherry tomatoes
  • 3 cloves garlic, chopped
  • 4 red 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 and freshly ground black pepper

Pesto croutons

  • 2 tbsp pesto
  • 3 tbsp Olive oil
  • 6 slices of ciabatta bread, torn into pieces


  • Preheat oven to 220C/375F/ Gas No 5. Put the cherry tomatoes, garlic, two onions and basil onto a tray and drizzle with two tbsp oil. Sprinkle with sea salt and black pepper. Bake for 30-40 minutes until the tomatoes are browned.
  • Mix the pesto, three 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 five minutes in the oven with the tomatoes. Turn the croutons and bake for a further five minutes. Put to one side.
  • Put the rest of the olive oil in a pan and gently fry the onions for 10-15 minutes, add the vinegar and sugar. Cook for a further minute.
  • Liquidise the roast tomato mixture. Add the fried onion and stock. Reheat the soup and check the seasoning.
  • Serve with pesto croutons.
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