½ bunch fresh basil, roughly chopped, plus extra to serve
Salt and pepper, to season
Parmesan cheese, to serve
Wholegrain bread, to serve
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Preheat the oven to 200°C.
Remove the cores from the tomatoes and cut them in half. Roughly chop the red onions.
Drizzle a little extra virgin olive oil into a large roasting tray and place over medium to high heat. Add the tomatoes and onion and cook for 3 to 4 minutes.
Turn the tomatoes over, then add the garlic, oregano, chilli flakes, pepper and 1 tablespoon of the balsamic vinegar. Cook for another 3 to 4 minutes.
Transfer the roasting tray to the oven and roast for 30 minutes.
Meanwhile, add the pine nuts to a large saucepan and toast over medium to low heat for 3 to 4 minutes, stirring regularly. Add the chopped basil and a drizzle of extra virgin olive oil.
Once the tomatoes have finished roasting, carefully add the tomatoes, onion and all the juices from the roasting tray to the saucepan.
Add the vegetable stock and remaining 1 tablespoon balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Remove from the heat and blend with a stick blender until you reach your desired consistency. Season with salt and pepper to taste.
Ladle into bowls and top with fresh basil and grated parmesan. Serve with wholegrain toast.
Notes
We love adding cannellini beans to blended soups. Once blended, you barely notice them, but they add extra fibre and protein and make the soup more satisfying.
Store leftovers in an airtight container in the fridge for up to 3 days.
This soup also freezes well. Allow it to cool completely before freezing in individual portions.
