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Fiery Roasted Tomato Soup

The most delicious and healthiest tomato soup you can get - sweet, tangy, spicy and packed to the brim with vegetables. The secret is roasting your tomato’s beforehand, a touch of cumin and chilli, and a splash of balsamic vinegar - absolutely divine.

Tomatoes are often overlooked as a vegetable, used primarily in salads or the base of sauces. I want tomatoes to take the centre stage, and here’s why! They contain lycopene, a bright red carotenoid, that has been associated with a lower risk of heart disease. They are also a great source of the immune-boosting vitamin C and beta-carotene, which is converted to Vitamin A after it has been digested – great for skin health and protecting against free radicals!

Serves 4 bowls:


  • Olive oil

  • Rapeseed oil

  • 400g ripe tomatoes

  • 200g cherry vine tomatoes

  • 1 white onion, finely chopped

  • 1 carrot, peeled & diced

  • 1 red pepper, de seeded & diced

  • 1 stalk celery, chopped

  • 4 garlic cloves, finely chopped

  • 1/4 tsp hot chilli powder

  • 1/2 tsp ground cumin

  • Small bunch of basil, separated into leaves and stalks

  • 1 organic vegetable stock pot dissolved in 500ml boiling water

  • 1 tbsp balsamic vinegar


  1. Preheat the oven to gas mark 5/375F/190C.

  2. Cut the tomatoes in half horizontally. Arrange, cut-side up, in a baking dish lined with foil. Drizzle the tomatoes with olive oil, season with salt & pepper. Roast the tomatoes for 50 minutes.

  3. Heat a glug of rapeseed oil in a large, heavy-based pan over a medium heat & add the onion, carrot, pepper, celery & garlic. Cook, stirring often, for 10 minutes until softened. Meanwhile, chop the basil stalks, add to the pan along with the chilli powder and cumin and cook for 1 minute.

  4. Add the roasted tomatoes, plus any juices, to the pan along with the vegetable stock. Stir and bring to the boil, cover & leave to simmer for 15 minutes.

  5. Grab a hand blender to purée the soup, then stir in the balsamic vinegar and season to taste. Tear in the basil and then serve, topped with seeds and red chilli!

And enjoy!


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