Roast tomato and mint soup

Yield: 1 servings

Measure Ingredient
24 \N Roma tomatoes; (cut in half)
\N \N Olive oil
\N \N Black pepper
2 cups Chicken or vegetable stock
¼ cup Chopped basil leaves
1 cup Mint leaves
2 \N Cloves garlic
⅓ cup Grated parmesan
⅓ cup Olive oil

MINT PESTO

Place tomatoes with cut side up on baking trays and sprinkle with oil and black pepper. Bake at 180 for 35 mins or until tomatoes are soft.

Place tomatoes in food processor and blend until smooth. Place tomatoes and stock in a saucepan and simmer until hot. Stir through basil leaves.

PESTO - place mint, garlic and parmesan in food processor and blend until smooth.

Slowly add oil and blend until mixture forms a thick paste. Spoon into bowls and add a blob of pesto on top. Serve with yummy bread.

Converted by MC_Buster.

Per serving: 1305 Calories (kcal); 82g Total Fat; (51% calories from fat); 28g Protein; 146g Carbohydrate; 0mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 27½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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