So the first and basic step is to roast the tomatoes! (of course, the tastier the fruits, the tastier the soup will be) For this lubricated them with oil, pierce in several places with a knife, put a bit of thyme and rosemary, then bake it in the oven. Temperature about 200 degrees, the time - 20 minutes, watch out, the tomatoes need to fry! Thyme and rosemary - a classic and my favorite herbs. You may want to replace the ones that you like and have in your fridge.

I have looked like this. By the way, better not put them right next to each other, and at a short distance, so they are cooked on all sides.

Now the tomatoes peeled and Porirua, adding a couple of tablespoons of sunflower oil and a clove of garlic. After that, pour the tomato puree in a pan, add tomato juice or, like me, 50/50 vegetable broth and pureed tomatoes, salt and pepper to taste, bring to a boil and allow to poboltatj 5-7 minutes.

While cooking the soup, make pesto. Everyone just throws the ingredients into the blender and go!

Of course, the classic pesto is made with olive oil. But olive oil may bite for the price, so I propose to try to make it with sunflower)

Hot soup is poured into plates, decorate with the pesto and roasted tomatoes, sprinkle with thyme leaves (or dill, parsley), served to the table!