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Roast Tomato Soup

A rich, hearty roast tomato soup with sharp cheddar and fresh basil - it's like sunshine in a bowl!

Author: Heidi Visser
  • 800 g ripe tomatoes
  • 1 tbsp. melted neutral coconut oil
  • 1 tbsp. course salt
  • 2 medium zucchini
  • 1 red onion
  • 1 red pepper
  • 2 cloves garlic
  • 2 cups chicken stock
  • 1/2 cup fresh cream
  • grated cheddar cheese to serve
  • shredded fresh sweet basil to serve
  • chilli relish to serve - optional
  1. Roughly chop the veggies and place them in a large roasting tray.

  2. Drizzle with coconut oil and sprinkle with salt.

  3. Roast in the oven for 45-60 minutes, stirring occasionally.

  4. Once roasted and slightly charred, allow to cool, then blitz with a stick blender until smooth.

  5. Transfer to a large pot and reheat.

  6. Add the chicken stock and cream and heat through.

  7. Serve with grated cheddar cheese and shredded sweet basil.

  8. If you have a favourite chilli relish or sauce - that has no sugar or nasties - add a few drops and serve.