Roasted Tomato, Garlic and Basil Soup with Cheesy Pesto Dippers

Soup
  • 1.5kg mixed vine tomatoes halved
  • 1 whole head of garlic
  • 800ml good vegetable stock
  • Bunch of fresh basil
  • Salt and pepper
  • Extra virgin olive oil
Toasties
  • 8 slices of BFree Brown Seeded Loaf
  • 8 cheese slices (use any cheese of your choice)
  • 4 tbs good quality shop-bought pesto, or homemade
1

Pre heat the oven to 160°C

2

In a large baking tray add the tomatoes cut side up, break up the garlic clove and keep the skin on bash it cloves with a knife and add them to the pan.

3

Drizzle with a little extra virgin olive oil and sprinkle on some salt and pepper. Place in the preheated oven for 40 minutes, or until the tomatoes are soft and lightly caramelized.

4

When the tomatoes are ready, remove from the oven and pick out all the garlic cloves, remove the garlic from the skins and this to a large pan. Discard the skin.

5

Empty in all the tomatoes and any juices released during cooking, into the pan.

6

Give everything a little stir around and add the vegetable stock. Bring to a boil and then reduce to a simmer. Add a small handful of basil leaves and stir to combine.

7

Using a stick blender or a high spend blender, blitz the soup to your desired consistency, I like mine fairly smooth. Taste for seasoning and add accordingly.

8

Keep on allow heat whilst you make the toasties. Spread 4 slices of bread with 1 tbs of pesto on each, top with your cheese of choice and another slice of bread. Toast in a pan either side until the cheese has melted or using a sandwich toasting machine.

9

When you are ready to serve, add the soup to bowls and top with a few fresh basil leaves and a drizzle of olive oil. With toasties cut into dippers on the side.

What our customers say

Excellent

Based on 28 Reviews

Rosie

So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!

Jillian

As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.

Joanne

Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!

Jill

I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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