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  • The Australian Women's Weekly

    FOOD FOR THE SOUL

    Jul 15, 2020 5 minutes
    PHOTOGRAPHY by JAMES MOFFATT
    STYLING
    by
    OLIVIA BLACKMORE

    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 fan-forced). 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.

    Add broccoli to a small saucepan of boiling water. Bring

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