“This soup is one of my very favourites as it has a deep flavour because of the roasted tomatoes.”
1hr 50mins

Ingredients Nutrition


  1. Heat the oven to 170c.
  2. Spray a baking tray with a little oil and add the tomatoes and spray lightly with more oil on top.
  3. Place the baking tray in the oven for 30 minutes, or until the tomato skins are splitting and they are soft. Shake the tray every ten minutes so that they cook evenly.
  4. Meanwhile, chop the onion, carrot and celery rib into small evenly sized pieces, so that they cook at the same time.
  5. Heat the olive oil in a large saucepan over a medium heat and add the onions, carrot and celery. Saute for 10 minutes, or until soft.
  6. Add the garlic, tomato paste and black pepper to the vegetables, and cook stirring for a further minute.
  7. Add the stock.
  8. When the tomatoes are ready, blend and seive them to remove the skins and seeds. Add them to the saucepan and bring to the boil.
  9. Reduce the heat and cover and simmer for 20 minutes.
  10. Use a stick blender to blend until smooth.
  11. Stir in the fresh basil and add salt and pepper to taste.
  12. Serve with warm crusty bread.

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