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Tomato Soup


1.5kg Ripe tomatoes, halved

6 Garlic cloves, peeled and smashed

2 sprigs Rosemary

3 tablespoons Olive oil

Salt and black pepper

2 Onions, chopped

1 Red capsicum, deseeded and diced

2 tablespoons Tomato paste

3-4 cups Vegetable stock

1 cup Fresh basil leaves

125ml Cream - optional


Preheat your oven to 200C.

Place your tomatoes, rosemary & garlic on a baking tray and roast for 20-25 minutes until soft and starting to char on the tops

Heat a pan with the oil, add the onions, and fry till soft.

Add the capsicum and fry for 3-4 minutes, add the tomato paste, and cook another minute.

Add the roasted tomatoes, basil, and stock and simmer for 5-10 minutes.

Use a stick blender to blend your soup to a smooth consistency.

You can pour the soup through a strainer to get the tomato skins out or just enjoy it like this.

If you want to add cream then stir through till warmed.

Serve with chopped basil leaves.

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