Tomato Orange Soup with Roasted Pesto Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 orange (s), grated peel, untreated
- 120 ml orange juice, fresher
- 4 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 teaspoons sugar
- 2 cans tomato (s), peeled, 850 g each
- 1 teaspoon salt
- 250 ml vegetable stock
- some salt and pepper
- sugar
- 200 g ciabatta
- 8 teaspoon pesto, basil
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic clove and chop both finely. Score, core and finely chop the chilli pepper. Sauté the onions, garlic and chilli in 2 tablespoons of hot olive oil. Briefly sauté the tomato paste and sugar. Add the orange juice and zest and reduce a little. Add the peeled tomatoes, salt and vegetable stock, bring to the boil, cover and simmer over a medium heat for 20 minutes.
- Cut the ciabatta lengthways into thin slices and place on a baking sheet. Roast under the hot grill on the second rack from above for 2-3 minutes until golden brown.
- Spread the basil pesto on the bread strips.
- Puree the soup finely. Season to taste with salt, sugar and pepper and serve drizzled with 2 tablespoons of olive oil. Serve with pesto bread.
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