Roasted Tomato Soup with Basil Pesto

Name: Roasted Tomato Soup with Basil Pesto
Yield: 4
Ingredients: Soup; 4 cups of cherry tomatoes; 2 cloves of garlic, minced; 800g of Italian tomatoes; 2 tablespoons of olive oil; Pesto; 1 cup of basil leaves; 1/2 cup of nuts; 1/2 cup of grated cheese (Grana Padano, Pecorino or Parmesan); 3 tablespoons of olive oil; 1/2 clove of garlic; Salt and black pepper to taste

1
Soup
2
4 cups of cherry tomatoes
3
2 cloves of garlic, minced
4
800g of Italian tomatoes
5
2 tablespoons of olive oil
6
Pesto
7
1 cup of basil leaves
8
1/2 cup of nuts
9
1/2 cup of grated cheese (Grana Padano, Pecorino or Parmesan)
10
3 tablespoons of olive oil
11
1/2 clove of garlic
12
Salt and black pepper to taste

Ingredients

1
Soup
2
4 cups of cherry tomatoes
3
2 cloves of garlic, minced
4
800g of Italian tomatoes
5
2 tablespoons of olive oil
6
Pesto
7
1 cup of basil leaves
8
1/2 cup of nuts
9
1/2 cup of grated cheese (Grana Padano, Pecorino or Parmesan)
10
3 tablespoons of olive oil
11
1/2 clove of garlic
12
Salt and black pepper to taste

Directions

1
Brush a baking dish with olive oil and arrange the tomatoes sprinkled with salt and black pepper (preferably freshly ground)
2
Place in a hot oven for approximately 15 minutes
3
Remove the skin from the tomatoes (make a crosscut on each tomato, submerge them in boiling water, and when the skin lifts, remove them from the water and peel them) and coarsely chop them into cubes
4
Heat the olive oil in a large saucepan, sauté the garlic, then quickly brown the chopped tomatoes and season with salt to taste
5
Add 1 cup of water and let it simmer for 15 minutes
6
Adjust the seasoning
7
Add the roasted tomatoes (use all the residual juices from the baking dish), mixing delicately
8
Blend all the pesto ingredients in a blender and adjust the seasoning
9
Serve the soup in a deep bowl with a dollop of pesto