Tomato Pesto Wheat Berry Soup
with roasted tomatoes and fresh basil
-2 lbs fresh tomatoes
-3 cloves garlic, minced
-4 cups water
-4 cups low-sodium vegetable broth
-1 bunch fresh basil leaves
-3/4 cup dry wheat berries
-1/4 cup of your favorite pesto
-1 tsp olive oil
-dash of salt, pepper, and cayenne pepper
1) Rinse wheat berries thoroughly and boil until soft (about 40 minutes at a high simmer).
2) Preheat oven to 375°F and add tomatoes (sliced in halves), garlic (minced), and olive oil. Bake for about 15 minutes until tomatoes are soft.
3) Drain cooked wheat berries and set aside. Combine all other ingredients in a large pot including cooked tomatoes and garlic. Using an immersion blender, blend until most of soup is smooth but some tomato pieces remain.
4) Add in cooked wheat berries. Serve hot. Top each bowl with a dash of cayenne pepper, salt, and ground black pepper.