Roasted Vine Tomato Saffron Soup with Mozzarella and Pesto

A simple, heart-warming soup with dreamy notes of saffron, creamy and milky mozzarella and herby pesto.  Roasted vine tomatoes taste wonderful in this recipe that’s perfect for a wholesome dinner with some warm crusty bread.

Here’s what you’ll need

Serves: 2 | Prep: 10 mins | Cooking: 20 minutes

Ingredients

Roasted Tomatoes

1 tablespoon olive oil

1 large vine with cherry tomatoes (about 20 tomatoes)

4 garlic bulbs

Salt & black pepper to taste

Soup

1 teaspoon avocado oil

1 1/2  cups beef stock

1/4 cup single cream

A large pinch saffron

Fresh basil

Salt & black pepper to taste

Mozzarella and Basil Pesto to serve

Step One: Combine all ingredients and roast tomatoes at 20 degrees Celsius for about 10 minutes.

Step Two: Heat the olive oil in a large pot over a medium heat.  Add the roasted garlic and tomatoes, and cook for about 2-3 minutes.  Add cream, stock, saffron and season to taste.  Bring to a boil and simmer for about 10 minutes.  Add fresh basil leaves, puree till smooth.

Step Three: To serve, dollop a little bit of cream, some small balls of mozzarella and a teaspoon of pesto.