A soothing tomato soup

What’s velvety, lush and incredibly easy to make? Our tomato soup! A go-to when we need the soup equivalent of a hug, this is all we feel like eating right now, and so will you, after you make it. Did we mention it only features a handful of ingredients? 

Serves 4 and makes enough for lunch the following day


  • 1kg organic heritage tomatoes
  • 4 cloves garlic, peeled
  • ½ onion, sliced
  • ½ red bell pepper, diced
  • 2tbsp olive oil
  • Salt and pepper to taste 
  • Any herbs you might like: dried basil, oregano, or parsley
  • 250ml vegetable or chicken stock (or more if you’re making a big batch)
  • A handful of grated parmesan cheese/ drizzle of heavy cream for serving (optional)
  • Fresh herbs like basil or parsley to garnish 


  1. Preheat the oven to 220°C.
  2. Wash and finely cut the tomatoes. 
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a tray.
  4. Roast for 25 minutes, stirring after 15 minutes, until the tomatoes get a little bit of char colour on them.
  5. In a pan, bring the stock to a boil then add the roasted vegetables. Using a hand blender, pulse until smooth and creamy. 
  6. Add a drizzle of heavy cream or grated parmesan on top if you want, and garnish with the fresh herbs. 
  7. Serve. 

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