Roasted tomato soup with broccoli pesto
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
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.