Courtesy of PureZing

4 servings

INGREDIENTS:

24 Roma Tomatoes, cut in half
Olive oil and freshly ground black pepper
2 cups organic chicken broth
1/3 cup chopped fresh basil leaves
1 cup chopped fresh mint leaves
2 cloves garlic, finely minced or pressed
1/3 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil

DIRECTIONS:

Roast Tomatoes:
Place tomatoes, cut side up on baking sheets and sprinkle with oil and generous gratings of fresh pepper. Bake at 180 degrees for 35 minutes until tomatoes are soft.
Place tomatoes in a food processor and puree till smooth.
Put tomato puree in a medium saucepan and add stock.
Simmer until hot.

Pesto:
Place mint, garlic and parmesan in a food processor and puree.
Slowly add olive oil till a thick paste forms.
Just before serving, stir basil leaves into soup.
Serve soup into four bowls and top with a large dollop of mint pesto.
Serve with crusty bread and fresh butter.