Roasted pepper soup with penny loaves spread with pesto

Roasted Tomato & Basil Soup with Penny Loaf Pesto Croûte

A tasty and nutritious lunch, perfect for when friends pop around!


Penny Loaves
1 tbsp olive oil
2 garlic cloves, crushed
About 5-6 Sun-blush tomatoes in oil, roughly chopped
3 x 400g cans Italian tomatoes
500ml vegetable stock
basil leaves, to serve
4 tbsp Greek Yoghurt
125g pot fresh basil pesto


Heat the oil in a large pan adding the garlic and soften for a few minutes over a low heat. Add the Sun-blush tomatoes, canned tomatoes, stock, and salt and pepper then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.

Whizz with a stick blender, adding the tablespoons of yoghurt as you go. Taste and adjust the seasoning.

Slice the Penny Loaf vertically into 2cm slices. Toast for 1 min each side then top with a dollop of Pesto and gently place on the bowls of soup.


Back to Inspire

Table with plates and bowls full of Penny Loaves

Take a look at our products

Check out our product page to find out information on the nutritional benefits of each individual loaf.

Our mission is to create a better future by providing you with quality frozen breads that are made with natural ingredients that are carefully sourced through our Irish suppliers.

Our Products     Contact Us