Roast Tomato Soup with Broccoli Pesto

• porzioni: 4
• tempo di preparazione: 30 minutes
• tempo totale: 40 minutes

Ingredienti

2 pounds vine-ripened tomatoes, quartered

3 cloves garlic, unpeeled

3 sprigs fresh thyme

1 medium onion, chopped

1/3 cup extra virgin olive oil

3 cups chicken broth

1 tablespoon pine nuts, toasted

Small fresh basil leaves, to serve

BROCCOLI PESTO

3 ounces broccoli, chopped

1 clove garlic, crushed

1 1/2,tablespoons pine nuts, toasted

1 1/2 tablespoons finely grated Parmesan

cheese

1 1/2 tablespoons coarsely chopped fresh basil leaves

¼ cup extra virgin olive oil

Istruzioni

1. Preheat oven to 425°F.

2. Place tomatoes, garlic, thyme and onion in a roasting pan; season with salt and pepper. Drizzle with l cup of the oil; toss to coat tomatoes.

Roast for 30 minutes or until tomatoes are very soft and browned around the edges.

3. Meanwhile, make Broccoli Pesto.

4. Transfer roasted tomatoes and onion to a medium saucepan. Remove thyme stalks. Squeeze garlic out of skins; add to tomato mixture.

Add broth to pan and bring to a boil. Cool for 10 minutes.

Blend or process mixture until smooth; return soup to pan.

Stir over low heat until hot; season with salt and pepper to taste.

5. Ladle soup into bowls; top with Broccoli Pesto, pine nuts and basil. Drizzle with remaining oil.

TO MAKE BROCCOLI PESTO: Cook broccoli in a small saucepan of boiling water for 2 minutes; drain. Refresh under cold running water; drain well.

Process broccoli, garlic, pine nuts, Parmesan cheese and basil until finely chopped. With motor operating, gradually pour in oil; process until combined. Season with salt and pepper to taste.

Note

Soup and broccoli pesto are suitable to freeze, separately, for up to 3 months.

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