Cherry tomato soup with pesto crust

Ingredients for 8 servings:

• 1 leek(s)
• 2 onions
• 1 tbsp butter
• 1 liter tomato(s), pureed
• 1 liter of vegetables
• 300 g cherry tomatoes
• Salt and pepper from the mill
• 2 tsp sugar
• 1 tsp oregano, shredded
• 120 g pesto
• 2 tsp broth, granulated
• 1 ciabatta
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the leeks and cut into thin rings. Peel and finely dice the onions. Heat the butter in a saucepan and briefly sauté the diced onions. Add the leeks and sauté for about 5 minutes. Pour in the pureed tomatoes and the stock and bring to a boil while stirring. Then simmer for about 5 minutes. Rinse the cherry tomatoes, pat dry, halve them, add them to the pan and heat through. Season the soup with salt, pepper, oregano, 1 tbsp pesto, sugar and a little stock granules. Preheat the oven to 200°C (fan oven). Cut the ciabatta into slices, spread with the remaining pesto and sprinkle each with cheese, reserving some cheese for the soup. Bake the pesto croutons in the oven for 5-10 minutes until golden brown and remove. Plate the soup, sprinkle with the remaining cheese and serve with the pesto croutons.