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Roasted Tomato Soup

Roasted Tomato Soup

"Luxurious, healthy and full of flavour! This classic soup is a hit with all the family and a perfect winter warmer. 

Don't forget you can freeze this and easily warm up when needed!"

  •  2.5kg plum tomatoes
  • 2 tbsp coconut oil
  • 1 red onion
  • 1 tsp dried basil
  • 1/2 tsp red chilli flakes
  • 1 tin of chopped tomatoes
  • 4 organic vegetable stock cubes (Kallo) 
  • 1 bay leaf
  • Sea salt 
  • Freshly ground pepper 
  1. Preheat to oven to 220c
  2. Then start preparation by peeling and dicing the onion
  3. To roast the tomatoes - cut them in half and toss them into a roasting pan with the coconut oil, some dried Italian herbs and several peeled cloves of garlic. Add a generous drizzle of lemon juice.
  4. Put into the oven. The tomatoes should be ready in roughly 45 minutes.
  5. Heat the coconut oil in a pan, over medium heat. Add the onion and garlic and stir for five minutes. 
  6. Add the herbs and chilli flakes (if you like it spicy), and stir for another minute or two, until the onion is softened. 
  7. Add the canned tomatoes and stock. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste.
  8. Add the oven-roasted tomatoes and garlic, breaking the pieces apart with a wooden spoon.
  9. Cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes.
  10. Discard the bay leaf.
  11. Puree the soup in a blender then return to the pot. 
  12. Taste for seasoning adjustments. 
  13. Heat through.


Gluten Free: Yes

Dairy Free: Yes

Vegan: Yes

Vegetarian: Yes

Recipe Serves: 4 people

Difficulty: Hard

Time: 90 mins

Calories: 204

Carbs: 30g

Sugar: 18g

Fat: 9g

Saturates: 6g

Protein: 6g

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