Italian Tomato Soup With Pesto Cheese Toasts Recipes

EASY TOMATO SOUP

Steps:

• Gently sweat the onions and garlic with the oil in a saucepan until softened.
• Add the tinned tomatoes, vegetable stock, tomato puree and salt and pepper. Pop the lid on and leave to simmer for 15 minutes on a low heat.
• When the soup is ready, blitz in a food processor or with a stick blender until smooth. Stir in the pesto and balsamic vinegar.
• Serve the soup garnished with extra pesto and cheese on top.

TOMATO PESTO SOUP

Steps:

• Preheat oven at 180 C/ 350 F.
• Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.
• Place the tomatoes, carrots, onions and garlic on a baking tray, drizzle with olive oil and sprinkle half teaspoon salt on top. Give everything a good toss and place in the oven to bake for an hour. Alternatively you can also grill all the vegetables on a grill pan on the stove with a drizzle of olive oil and a sprinkling of salt.
• Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.
• Transfer to a pot with the remaining stock and cook over medium heat for 5-7 minutes. Add sugar, balsamic vinegar and chilli flakes and bring it to a quick boil.
• Finish with 2-3 tablespoons of the basil pesto.
• Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.

ITALIAN TOMATO SOUP WITH PESTO-CHEESE TOASTS

Steps:

• In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
• Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.
• Into 4 soup bowls, ladle soup. Top each serving with bread slice.

CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS

Steps:

• Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
• Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

SUNNY'S WINNING PESTO AND RICOTTA TOAST

Steps:

• For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
• In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
• For the toast: Preheat the oven to 400 degrees F.
• Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
• Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.

CHEESE AND PESTO TOASTS

Steps:

• Spread toast slices with pesto; place on baking sheet.
• Top with tomatoes and cheese.
• Broil 2 to 3 min. or until cheese is melted.

CHILLED ROASTED TOMATO SOUP WITH PESTO

Steps:

• For soup:
• Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
• Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3 ingredients in processor until almost smooth. Transfer to bowl. Add 1 1/2 cups tomato-vegetable juice; season soup to taste with salt and pepper.
• For pesto:
• Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
• Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with breadsticks.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

HOMEMADE TOMATO-BASIL SOUP WITH CHEESE TOASTS

Steps:

• For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
• Add tomatoes, broth and basil and bring to a boil.
• Reduce heat and cook gently for ten minutes, stirring occasionally.
• Serve with cheese toasts (see below).
• For cheese toasts: Preheat oven to 350 degrees.
• Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
• Bake ten minutes until golden.
• Serve 2 cheese toasts with each bowl of soup.

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS

Steps:

• 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
• 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
• 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.

PESTO TOMATO TOAST

Steps:

• Heat oven to 375.
• Place bread on ungreased sheet.
• Spread each slice with a scant tbsp of pesto.
• Top with tomato and sprinkle with cheese.
• Bake about 8 minutes or til hot and cheese is melted.

TOMATO SOUP WITH CHEESE & MARMITE TOAST

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season.
• Meanwhile, heat the grill to high. Spread the toast with Marmite, then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy Marmite toast. Grind over some black pepper to serve.