Warm roasted tomato soup

Warm roasted tomato soup

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 30 minutes
  • Fleur du Cap Chenin Blanc 2006


  • 12 ripe roma tomatoes
  • 12 basil leaves
  • 12 cloves garlic, peeled
  • Olive oil, to drizzle
  • Sea salt and freshly ground black pepper, to taste
  • Extra virgin olive oil
  • Parmesan shavings, to serve
  • Chunky croutons, to serve

Cooking Instructions

Preheat the oven to 180ºC.
Place the tomatoes, basil and garlic on a baking tray. Drizzle with oil. Roast for 30 minutes or until soft.
Blitz until smooth. Season.
Serve drizzled with olive oil and scattered with Parmesan and croutons.

Per serving: 1056.58kJ, 8.5g protein, 14.5g fat, 19.71g carbs

TASTE’s take:
Eat this soup lukewarm or at room temperature and top with ricotta if you like.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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