Roasted Tomato Soup With Broccoli Pesto

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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