Roasted Tomato Soup With Broccoli Pesto
Recipe: #37149
June 23, 2021
Categories: Tomato, Broccoli Onions, Oven Roast, No Eggs, Non-Dairy, Fresh Tomatoes, more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (319.9 g)
- Calories 432.3
- Total Fat - 37.5 g
- Saturated Fat - 6.8 g
- Cholesterol - 19.6 mg
- Sodium - 916.3 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1.2 g
- Sugars - 5.5 g
- Protein - 11.2 g
- Calcium - 50.8 mg
- Iron - 1.5 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 220°C.
Step 2
Place tomatoes, garlic, thyme and onion in a baking dish; sprinkle with salt flakes, season with freshly ground black pepper and drizzle with oil; toss to coat tomatoes. and roast for 30 minutes or until tomatoes are very soft and coloured around the edges.
Step 3
Meanwhile, make broccoli pesto, add broccoli to a small saucepan of boiling water and bring to the boil; simmer, uncovered, for 2 minutes and then drain; refresh in cold water, drain well.
Step 4
Process broccoli, garlic, pine nuts, parmesan and basil until finely chopped. With motor operating, gradually pour in oil; process until combined and season to taste and transfer roasted tomato mixture to a medium saucepan.
Step 5
Squeeze garlic out of skins and add garlic to tomato mixture and remove thyme stalks and add stock to pan and bring to the boil; remove from heat and stand 10 minutes to cool slightly and then blend or process mixture until smooth and return soup to pan; stir over low heat until hot and season.
Step 6
Ladle soup into bowls; top with broccoli pesto, pine nuts, basil and extra fresh tomato, if you like.
Step 7
NOTE - Use vegetable stock instead of chicken stock, if you prefer. Soup and broccoli pesto are suitable to freeze, separately, for up to 3 months.
Tips
No special items needed.