Makes 4 servings
Preparation time: 25 minute
Cooking time: 20 minute
8 plum tomatoes, sliced in two
30 ml balsamic vinegar
500 ml vegetable stock
45 ml basil pesto
200 g tortellini stuffed with spinach
FROM THE PANTRY
A generous drizzle of olive oil
A teaspoon of sugar (optional)
salt and freshly ground black pepper to taste
1 Preheat the oven to 200°C. Lay the tomatoes, cut side up, on a baking tray. Drizzle with the olive oil, balsamic vinegar and the sugar (optional). Roast for 20 minutes or until soft.
2 Add the tomatoes, pan juices and vegetable stock to a pot and blend using a stick blender.
3 Bring the soup to a boil. Add the tortellini and simmer until the pasta is cooked. Season the soup to taste with salt and pepper. You can always add an extra drizzle of stock to the soup if it's too thick, but be careful not to add too much. Add a spoon of pesto to each bowl before serving.
Add pasta shapes if you don't have tortellini. You can also add a tin of blended chickpeas to thicken the soup.
If you don't have pesto, flavour the soup with freshly grated parmesan and fresh basil from the garden. Basil, parmesan and tomato is a winning flavour combination.