Roast tomato soup

Current rating: 5 (1 ratings)
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 salt-reduced chicken-flavour stock
  • ¼ cup parmesan cheese, grated
  • ¼ cup pine nuts, toasted, extra

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  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.

Nutrition Information