Almond Milk / Almonds / Baking / Basil / Cheese / Coconut Milk / kale / Lunch / Milk / Parmesan / Pinenuts / Potato / Savoury / Tomato

Tomato Soup with Roast Kipfler Potatoes + Kale Pesto

An honest, simple tomato soup recipe with nothing to hide. Pantry cupboard favourites, tinned tomatoes, garlic, and balsamic vinegar are rounded out with a splash of milk and fresh basil. Roasted kipfler potatoes and a beautiful nutrient-packed kale and mixed nut and seed pesto take this simple tomato soup to the next level. This is the perfect recipe for when you’re feeling a little skint, or under the weather. A bowl of this will right all wrongs.

Tomato Soup

 

6-8 kipfler potatoes, sliced lengthways into 5mm fingers.

2 cloves garlic, roughly chopped

2x400g tins tomatoes

½ tbsp balsamic vinegar

¼ cup natural unsweetened soy milk – feel free to use any milk you like, cows, coconut, rice etc.

¼ cup fresh basil leaves

Sea salt

Freshly ground black pepper

Olive oil

Goats cheese, for garnish

Kale + Seed Pesto

2 cups fresh kale

¼ cup mixed toasted seeds and nuts (sesame, sunflower, and pine nuts)

Juice of ½ lemon

¼ cup extra virgin olive oil

Sea salt

 

Tomato Soup

Preheat oven to 220C

Toss the potatoes in some olive oil, salt and pepper, lay out onto a baking tray and pop into the oven to roast for 20-25 minutes, until golden.

Heat some olive oil in a large pan. Add the garlic and cook for 1-2 minutes, until fragrant. Add the tins of tomatoes, the juices from the cans, and 2 cups of water and the balsamic vinegar. Simmer for 10-15 minutes, add the basil, milk, and a pinch of salt, then puree in a blender – or with a hand blender – until smooth.

For the pesto, combine the kale into the bowl of a food processor – or by using a mortar and pestle – blend roughly. Add the seeds and nuts, lemon juice, and blend until combined. With the motor running, slowly add about half of the olive oil until you reach a smooth consistency, then stir in the remaining olive oil. Season to taste.

To serve, divide the soup between bowls, add a few roasted potatoes to each, drizzle with the pesto, and a crumbling of good quality goats’ cheese. Garnish with baby basil leaves if you wish and serve immediately.

Serves 2-4

Tomato Soup

17 thoughts on “Tomato Soup with Roast Kipfler Potatoes + Kale Pesto

    • Thanks Carrie! Some thick slices of sourdough would be divine! What I also love to do, when I’m feel a little indulgent, is to make a grilled cheese toastie to dip in.. heaven! Kx

    • Thanks for the comment, Kiki. The potatoes are a lovely addition to ‘beef’ the simple tomato soup base up. Perfect for when you’re wanting something more filling. Kx

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