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Roast tomato soup

Serves: 4
Prep: 10
Cook: 40

    A rich and creamy soup that's high in fibre and a good source of protein. Enjoy a warm bowl of soup with crusty wholemeal bread on the side.


    • 10 roma tomatoes, halved
    • 1 tbs fresh basil, torn
    • 1 tbs fresh oregano, chopped
    • 2 tsp olive oil
    • 2 onions, diced
    • 2 cloves garlic, crushed
    • ¼ cup pine nuts, toasted
    • ¼ cup tomato paste
    • 2 cups chicken-flavour stock, salt-reduced
    • ¼ cup parmesan cheese, grated
    • ¼ cup pine nuts, toasted, extra


    1. Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil.
      Bake in a hot oven, 200°C for 25 minutes or until tomatoes are soft.
    2. In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.
    3. Add roasted tomatoes, tomato paste and stock, and simmer for 10 minutes. Pour into 4 bowls and sprinkle with parmesan cheese and extra pine nuts. Serve with crusty wholegrain bread.

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