This is an unusual twist of a classic (vegan) tomato soup, involving a sun-dried tomato pesto. A perfect way to preserve a glut of tomatoes, as the soup freezes well. It is lovely either cold (at room temperature) or hot. You will need a large deep baking tray,  a pestle and mortar and a (stick) blender.

The soup:

1600 g of ripe tomatoes, halved unless they are cherry tomatoes

2 red onions, sliced

60 ml olive oil

1 bayleaf

Pinch cayenne pepper

Salt and freshly ground black pepper

1 teasp balsamic vinegar

1 tbsp brown sugar 

500 ml vegetable stock

125 ml nut milk

A few drops of soy sauce

Tomato Pesto:

3 tbsp Pine nuts

Extra Virgin Olive oil/oil from sundried tomatoes jar

55g (Vegan) Parmesan cheese, finely grated  

85g Sun-dried tomatoes drained, strained and chopped

To make the soup

• Preheat the oven to 200 degrees

• Place a large deep roasting tray over a medium heat on the hob and add the olive oil. When up to temperature, add  the onions, bay leaf  and cayenne pepper. Cook for 5 minutes, stirring constantly. Add the tomatoes along with plenty of salt and pepper, the brown sugar, and balsamic vinegar. Stir well and transfer to the oven and bake for 25-30 minutes,  stirring after 15 minutes,  until they have begun to  caramelise.

• Remove the roasting tin from the oven and  place it back on the hob at medium heat. Add the vegetable stock and heat until boiling, then simmer for a 3-4 minutes. Stir in the milk and simmer for 2 more minutes. Use either a stick blender or liquidiser  to blitz the soup into a smooth consistency. Check the seasoning and add more pepper and soy sauce to achieve the right balance

Meanwhile make the pesto: 

• In a small pan dry-fry the pine nuts until golden brown and crispy. (This happens quickly so keep an eye on them)

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

• Add the pine nuts and continue grinding until you obtain a smooth consistency for your pesto, adding a little more oil if needed. Then grate in the cheese and add a few twists of pepper.

• Divide  the soup between  bowls and top with the pesto. Serve with toast