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.
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
Freshly ground black pepper
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
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.