Recipe: Roasted Tomato Soup

Recipe: Roasted Tomato Soup

A delicious and nutritious soup to warm you up on a cold autumn day!


  • 1kg plum tomatoes 
  • 4 cloves garlic 3 tablespoons olive oil 
  • 1 large brown onion 
  • 1/4 cup fresh basil 
  • Salt and pepper to taste 
  • 250ml organic vegetable broth 
  • Fresh cream 
  • Pumpkin seeds 


Preheat the oven to 160degrees. Chop tomatoes in half and place on a baking tray. Peel the garlic and add to the tomatoes. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic and then place in the over for 35-45mins.

While the tomatoes and garlic are roasting, dice the onion and fry in a pan with the remaining table spoon of olive oil for 5 minutes or until soft.

Remove tomatoes and garlic from the oven and add to a blender along with the onions, fresh basil, vegetable stock, salt and pepper. Blend until smooth.

Serve with a dollop of fresh cream and sprinkle of pumpkin seeds.