Tomato and Roast Garlic Soup, Prawns and Pesto


8 – 10 truss tomatoes, halved

4 garlic cloves, halved

1 red onions, sliced

2 – 3 tbsps. olive oil

salt and fresh ground pepper, to taste

20 prawns, peeled and de-veined

750ml chicken stock

2 spring onions, finely chopped


Pesto Dressing

1 cup rocket leaves

1 cup parsley

1 cup basil leaves, picked

½ cup parmesan

¼ cup macadamia nuts

½ cup extra virgin olive oil

1 garlic clove




Preheat oven to 200C. Add tomatoes, 3 garlic cloves, onions, olive oil, salt and pepper to a greased baking pan. Roast for 30 minutes, or until tender, stirring once or twice during the process. Remove from oven and let cool slightly.

Transfer roasted tomato mix to a medium sized pot with boiling chicken stock. Pour mixture into a soup pot and cook over medium-high heat until heated through and blend with stick blender.

Add olive oil to a hot pan, and fry 1 garlic clove, spring onion and prawns. Add pesto ingredients to a food processor and blend until medium consistency.Serve soup with a few prawns and a dollop of pesto.