Roasted tomato soup with broccoli pesto

SERVES 4 PREP AND COOK TIME 1 HOUR

1kg ripe tomatoes, quartered

3 cloves garlic, unpeeled

3 sprigs fresh thyme

1 medium (150g) brown onion, 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

2 tablespoons pine nuts, toasted 2 tablespoons grated parmesan 2 tablespoons chopped basil leaves

⅓ cup (80ml) olive oil

1 Preheat oven to 220°C (200°C fanforced). 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.

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

3 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 for 10 minutes to cool slightly. Blend or process mixture until smooth. Return soup to pan; stir over low heat until hot. Season.

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

Suitable to freeze. Not suitable to microwave.