Roasted Three Tomato Pesto Soup

By roxy21

Ingredients

• 12 fresh tomatoes, quartered and roasted
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/2 cup olive oil
• 4 cloves garlic
• 3 large onions, diced
• 1 1/2 cups sun dried tomatoes, chopped
• 2 28 oz cans crushed tomatoes
• 6 cups vegetable stock
• 1 cup red wine
• 1/4 cup dried basil
• 1 bunch fresh basil, julienned
• 1/2 cup pesto
• Parmesan or asiago cheese

Preparation

Step 1

Toss tomatoes and garlic with balsamic vinegar, brown sugar, and half of the olive oil and roast in a 350F oven for 30 minutes. In a large soup pot, heat remaing oil and sauté onions until softened and slightly caramelized. Add crushed tomatoes, stock, sun dried tomatoes, and red wine. Let simmer 20 minutes. Add roasted tomatoes and garlic cloves, dried basil and boil 5 minutes. Purée in food processor and add fresh basil and pesto. Ladle into bowls and sprinkle with cheese.