Roasted tomato soup with broccoli pesto

PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4

1kg vine-ripened tomatoes, quartered 3 cloves garlic, unpeeled

3 sprigs fresh thyme

1 medium brown onion (150g), chopped ½ teaspoon sea salt flakes

¼ cup (60ml) extra virgin olive oil

3 cups (750ml) chicken stock 1 tablespoon pine nuts, toasted baby basil leaves, to serve

BROCCOLI PESTO

100g broccoli, chopped

1 clove garlic, crushed

1½ tablespoons pine nuts, toasted 1½ tablespoons grated parmesan 1½ tablespoons coarsely chopped fresh basil leaves

¼ cup (60ml) extra virgin olive oil

1 Preheat oven to 220°C/200°C fan.

2 Place tomatoes, garlic, thyme and onion in a baking dish; sprinkle with salt flakes, season with freshly ground black pepper. Drizzle with oil; toss to coat tomatoes. Roast for 30 minutes or until tomatoes are very soft and coloured around the edges.

3 Meanwhile, make Broccoli Pesto.

4 Transfer roasted tomato mixture to a medium saucepan. Squeeze garlic out of skins and add garlic to tomato mixture. Remove thyme stalks. Add stock to pan and bring to the boil; remove from heat. Stand 10 minutes to cool slightly. Blend or process mixture until smooth. Return soup to pan; stir over low heat until hot. Season.

5 Ladle soup into bowls; top with Broccoli Pesto, pine nuts, basil and extra fresh tomato, if you like.

BROCCOLI PESTO Add broccoli to a small saucepan of boiling water. Bring to the boil; simmer, uncovered, for 2 minutes. Drain; refresh in cold water, drain well. Process broccoli, garlic, pine nuts, parmesan and basil until finely chopped. With motor operating, gradually pour in oil; process until combined. Season.