Tomato soup with pesto

Ingredients for 4 servings:

• 1.2 kg beefsteak tomatoes
• 2 onions
• 1 clove(s) garlic
• 2 tbsp oil
• 650 ml vegetable stock
• ½ tsp salt
• Black pepper, freshly ground
• 1 tbsp balsamic vinegar
• 1 pinch(s) of sugar
• 4 tsp green pesto

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash and dry the tomatoes, halve them, and remove the stems. Dice the tomatoes. Peel the onions and garlic and finely dice them. Heat the oil in a pan and sauté the onions and garlic. Add the tomato pieces and sauté briefly, stirring frequently. Pour in the stock and season with salt and pepper. Simmer gently for 15 minutes, until the tomatoes have broken down. Puree the soup and pass it through a sieve to remove any seeds and peel. Heat the soup again briefly and season with salt, pepper, balsamic vinegar, and sugar. Serve the soup with 1 teaspoon of pesto. Per serving: Protein: 4.9 g, Fat: 8 g, Carbohydrate: 9 g, KJ: 552, Kcal: 131