My family LOVES tomato soup and to be honest 99% of the time I make my own from scratch using the Tomato Soup recipe out of my latest cookbook “Everyday” but when i’m pressed for time this is a great alternative.
1 tin creamy tomato soup
10g pine nuts, toasted
1 packed cup basil leaves
1 clove garlic
1/8 cup pine nuts
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Pecorino cheese
Salt and pepper
1 ciabata roll, torn into bite sizes pieces
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Add 3/4 of the oil and blend until smooth. Mix in the pecorino and season with salt and pepper.
Place in an air tight container and pour over the remaining oil. Store in the fridge until serving.
Heat a splash of olive oil in a large frying pan and add the torn ciabata pieces.Toast until golden brown and season well with salt and pepper.
Heat the tinned tomato soup according to the tin instructions and serve with the fresh basil pesto and rustic croutons.
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