Roasted cherry tomato and tuna soup

    30 min

    Cherry tomatoes often are more intensely flavoured than larger ones, and grilling concentrates their flavour even more. This summery soup is nice with any rustic bread.


    London, England, UK
    2 people made this

    Serves: 4 

    • 350g cherry tomatoes
    • 1 red onion, unpeeled, halved
    • 1 red pepper, halved lengthways
    • 2 garlic cloves, unpeeled
    • 500ml chicken stock
    • 1 (200g) tin tuna, drained
    • 2 tablespoons green pesto
    • 15g fresh basil leaves, torn
    • 4 tablespoons crumbled feta cheese
    • 4 teaspoon pine nuts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the grill to high. Arrange the tomatoes, onion and pepper on a baking tray, cut sides down, with the garlic cloves.
    2. Grill the vegetables for 6 to 8 minutes or until the skins are beginning to blacken. Remove the skins from the onion and pepper, and squeeze the garlic flesh from the skins.
    3. Purée the tomatoes whole with their skins, with the stock and garlic. Peel and chop the onion and red pepper, and stir into the soup. Stir in the tuna, green pesto and basil leaves, and simmer for 3 minutes.
    4. Sprinkle each bowl with 1 tablespoon crumbled feta cheese and 1 teaspoon pine nuts to serve.

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