Roasted Tomato Soup

Tomatoes are high in the antioxidant lycopene which has been linked to boosting heart and brain health and reducing risk of chronic diseases. The power of lycopene is also believed to be increased during the cooking process so this soup is packed with health boosting antioxidant goodness!

Serves 2  / easy


  • 250ml water
  • 100g fresh tomatoes
  • 1 red pepper
  • 250ml passata
  • Option – replace 100ml of water with almond milk to create a creamy soup
  • salt and pepper to taste
  • 50g fresh basil
  • 1 tablespoon olive oil
  • 50g pumpkin, sesame and sunflower seeds


How to make it

Preheat oven to 190 degrees

Roughly chop the tomatoes and pepper and place in a roasting tin, drizzle with olive oil and add a pinch of salt and pepper.

Roast vegetables in oven for 20-25 minutes until soft but not burnt.

While vegetables are roasting, lightly toast the seeds in a dry frying pan – keep an eye on them they will burn quickly! Put these to one side for use later.

Once roasted put tomatoes and pepper in blender and add liquid and basil. Depending on the size of your blender you may need to do this in 2 batches.

When you have a smooth soup pour 1 portion into a pan and gently heat adding extra pepper to taste. Serve topped with half the toasted seeds. Store the other portion for lunch tomorrow!

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