Serves 4 (can freeze)
• 1tbsp olive oil
• 1 onion, quartered
• 2 garlic cloves, crushed
• 250g vine ripe tomatoes, halved
• 4 roasted red peppers from a jar drained
• 150g silken tofu
• 400ml hot vegetable or chicken stock
• Himalayan salt and Black pepper to taste
• Juice of 1⁄2 lemon
• 1tbsp nutritional yeast flakes
• 2 pinches cayenne pepper
• pinch of smoked paprika

Pesto
• 50g/2oz basil leaves
• 2 tbsp nutritional yeast flakes
• 40g macadamia nuts / cashew nuts / pine nuts
• 5 tbsp olive oil or omega 3 balance oil
• Pinch of salt
• 2 tsp lemon juice

1. Place the tomatoes in a baking tray with the onion, garlic and drizzle over olive oil. Grill for 10-15 minutes until soften.
2. Place in the food processor with the remaining ingredients and blend until smooth. Place in a pan and reheat when ready to serve. Make up the pesto by blitzing in a food processor or blender. Heat the soup, serve in bowls and top with a spoonful of pesto