Preparation

• Preheat the oven to 200°C/400°F/Gas mark 6
• Quarter the tomatoes and tip into roasting tray
• Add carrot, red onion and garlic and toss with oil before seasoning
• Roast for 45 minutes, until soft and golden in places
• Scrape into a large saucepan with all the sticky bits from the roasting tray
• Add 750ml of hot stock and heat gently over a medium heat
• Simmer for 15 minutes and then puree the soup, adding extra hot stock if needed
• Season to taste with salt, pepper and a pinch of sugar
• Tear the bread into rough bite-sized pieces and spread onto baking tray
• Mix thoroughly with the Sacla’ Pesto, oil and salt.
• Cook in the oven, on the shelf above the veg, for 8-10 minutes, stirring once
• Remove from oven when crisp and toasty then set aside
• Ladle soup into warm bowls and top with a swirl of mascarpone, a handful of crunchy pesto croutons and a few basil leaves