Roasted cherry tomato and basil soup
Print Recipe
Serves:     people
Notes from Anna

This deliciously healthy tomato soup is packed with antioxidant micronutrients and vitamins C, A and K. Make a big batch, it will  keeps in the fridge for up to 3 days.



Add to Shopping List
This recipe is in your Shopping List


  1. TURN THE OVEN ON TO 200˚C/180˚C fan/Gas 6
  2. Wash the tomatoes. Peel and slice the sweet potato. Put them both into a roasting tin and drizzle with 1 tablespoon of olive oil. Sprinkle over a generous pinch of salt .
  3. Roast in the oven for 25 minutes.
  4. Meanwhile, peel and slice the shallot or onion. Wash the basil.
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. 5 minutes before the tomatoes are ready, warm 1 tablespoon of olive oil in a large saucepan. Add the onion and basil and cook gently for about 5 minutes or until the onion becomes translucent.
  7. Add the roasted vegetables and the hot stock to the saucepan and stir well. Turn the heat down and simmer for 10 minutes.
  8. Blend the soup. Taste and add salt and black pepper if required.

Leave A Comment