Roasted Tomato Soup

Hello....ok I get the picture!!
 Alot of you like soups, and yes we have posted a couple which were kindly made from M & B's oldies (sorry mum & dad). Well I thought I had better get some of my own on here now that we have these lovely cool nights. I might have to fess up about something before I go on though.....I'm not a soup eater! Yes I can picture you all gasping and saying "How could you NOT". I've never been a "hot liquid" kind of person ever....just ask B!! (Ok B no need to tell them all my faults) Don't worry though, I have actually made soups before I'm not that cruel that I deprive my family from experiencing them. I do try them and actually think they taste really good but just can't get through a whole bowl full. I really like the roasted tomato and a good old pumpkin soup, so I'm going to show you the roasted tomato one I did with a really yummy mint pesto that goes on top!! I found this one in my Donna Hay book "Modern Classics book 1" page 18.

You will need:
12 large vine-ripened tomatoes (2kg) halved
1 head of garlic, whole and unpeeled
2 tablespoons olive oil
sea salt and cracked black pepper
3 cups chicken stock
2-3 teaspoons sugar.

Preheat the oven to 180 degrees. Place the tomatoes and garlic on two baking trays lined with non-stick baking paper. Drizzle with olive oil and sprinkle with salt and pepper.

Bake for 40 minutes or until very soft ( I had mine in the oven for about 1 hour ). Allow to cool slightly. Squeeze the garlic flesh from it's skin and process in a blender with the tomatoes and any juice from the baking trays in two batches until smooth.

Cook the tomato mixture , stock and sugar in a saucepan over medium heat for 10 minutes, stirring occasionally. To serve , ladle into bowls or mugs and top with a spoonful of mint pesto.

For the mint pesto you will need:
1 cup of roughly chopped mint leaves
1/2 cup flat-leaf parsley
1/4 cup toasted pine nuts
1/4 cup finely grated parmesan cheese
1/4 cup olive oil

In a food processor add mint, parsley, pine nuts, grated cheese and blend until combined. Add the olive oil.
You can serve over tomato, lentil or vegetable soups.

I must admit I really did like this one.....very tasty with my toast soldiers!!

Enjoy M x