The World's Finest


  • 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 & freshly ground Black pepper
  • 2 tbsp pesto
  • 3 tbsp Olive Oil
  • 6 Slices of Ciabatta bread, torn into pieces

Red Onion & Roast Cherry Tomato Soup with Pesto Croutons

Serves 4-6


  1. Preheat oven to 220C/375F/ Gas No 5. Put the cherry tomatoes, garlic, 2 onions & basil onto a tray & drizzle with 2 tbsp oil. Sprinkle with sea salt & black pepper. Bake for 30- 40 minutes until the tomatoes are browned.
  2. Mix the pesto, 3 tbsp olive oil & bread together in a bowl, ensuring the bread is evenly covered. Spread the croutons onto a baking tray & bake for 5 minutes in the oven with the tomatoes. Turn the croutons & bake for a further 5 minutes. Put to one side.
  3. Put the rest of the olive oil in a pan & gently fry the onions for 10- 15 minutes, add the vinegar & sugar. Cook for a further minute.
  4. Liquidize the roast tomato mixture. Add the fried onion & stock. Reheat the soup & check the seasoning.
  5. Serve with pesto croutons.


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