Roasted tomato soup with broccoli pesto

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 1kg tomatoes, quartered

    1 onion, coarsely chopped

    3 cloves garlic, unpeeled

    3 sprigs thyme

    ½ tsp sea salt flakes

    4 tbsp extra virgin olive oil

    3 cups vegetable stock

    1 tbsp pine nuts, toasted

    Baby basil leaves, to serve

    Broccoli pesto

    100g chopped broccoli

    1 clove garlic, crushed

    1½ tbsp pine nuts, toasted

    1½ tbsp finely grated parmesan

    1½ tbsp chopped basil

    4 tbsp extra virgin olive oil Toasted pine nuts and fresh basil, for garnishing (optional)


  • Preheat oven to 220°C. Place tomato, onion, garlic and thyme in a roasting pan; season with salt and pepper.

    Drizzle with oil; toss to coat tomato. Roast for 30 mins or until tomato is very soft and coloured around the edges. Meanwhile, make broccoli pesto: Add broccoli to a saucepan of boiling water. Return to the boil; simmer for 2 mins. Drain, then refresh in cold water; drain well. Process broccoli, garlic, pine nuts, parmesan and basil until finely chopped. With motor operating, gradually add oil; process until combined. Season.

    Transfer roasted tomato mixture to a medium saucepan.

    Squeeze garlic out of skins; add to tomato mixture. Discard thyme. Add stock to pan and bring to the boil; remove from heat and stand to cool slightly.

    Puree the mixture. Return soup to pan; stir over low heat until hot. Season.

    Garnish and serve topped with spoonfuls of pesto.