Roast tomato soup recipe

  • Serves 4
  • 20mins to prepare and 50mins to cook
  • 215 calories / serving
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2726 RoastedTomatoSoup 4 (h)

Put the plum tomatoes and red onions into a large roasting tin, cut side up. Sprinkle over the chilli flakes, garlic and thyme. Season with salt and freshly ground black pepper. Drizzle over the olive oil and place in the oven for 30-40 minutes, or until the tomatoes are very soft. 

Put the roasted tomatoes into a blender or food processor and whizz until smooth. Tip the mixture back into a saucepan and add the tomato purée and stock. Bring to a simmer.

Serve with the crème fraîche and pumpkin seeds.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 1 1/2kg (3lb) plum tomatoes, halved
  • 2 small red onions, peeled and quartered
  • 1/2tsp chilli flakes
  • 4 cloves garlic, peeled and finely chopped
  • 2tsp thyme leaves
  • For the salsa

  • 15ml (1 tbsp) olive oil
  • 2 tbsp tomato purée
  • 250ml (8fl oz) vegetable stock
  • 45ml (3tbsp) crème fraiche
  • 2tbsp pumpkin seeds
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  • Energy 900kj 215kcal 11%
  • Fat 13g 19%
  • Saturates 5g 25%
  • Sugars 17g 19%
  • Salt 1g 17%

of the reference intake
Carbohydrate 19.1g Protein 6.6g Fibre 7.1g

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