Roasted tomato soup

Packed with goodness, this from-scratch soup is filling enough to be the star of your meal.

You will need:

  • 1 kg fresh tomatoes, quartered (can use any variety, including cherry tomatoes)
  • 2 capsicum, deseeded and sliced
  • 2 onions, peeled & quartered
  • 5 cloves garlic, peeled
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 2 L vegetable stock
  • 1/2 cup sun-dried tomatoes
  • I cup fresh basil leaves
  • 1 tsp pink himalayan salt
  • 1 tsp cracked pepper
  • 1 Tbs sugar
  • 1 Tbs olive oil 
  • 2 Tbs coconut oil
  • drizzle of balsamic vinegar


Spread tomatoes, capsicum and onions over two baking trays lined with non stick paper.  Drizzle with olive oil & balsamic vinegar.  

Wrap garlic cloves in alfoil and place on one of the trays.  Roast in a moderate oven for about 25 minutes.

Meanwhile, in a large heavy based soup pot, sautée celery and carrot in coconut oil for 5-10 minutes.  Add sun-dried tomatoes and then roasted vegetables (when ready).

Stir over low heat for a few minutes and season with salt, pepper and sugar.

Allow to caramelise, then start to slowly pour in stock.  

Add basil leaves and bring to a boil.

Reduce heat to low and allow to simmer gently for up to one hour, adding more stock or water if needed.

Allow to cool and then transfer to a heat proof, high speed blender.  Blend until a nice, smooth, thick consistency is achieved.

Serve with garlic bread, croutons or cheese toasts.