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Creamy Roasted Tomato Soup

Makes 2 Servings

Macros: 135cal, Fat 5g, Carbs 22g, Fibre 4g, Protein 5g


3 1/2 Tomato (sliced into quarters)

1 Sweet Onion (coarsley chopped)

2 Garlic (cloves, peeled)

1 1/2 tsps Extra Virgin Olive Oil

1 cup Vegetable Broth

1 1/2 tsps Thyme

1/2 tsp Oregano

1/16 tsp Cayenne Pepper

1 1/2 tsps Apple Cider Vinegar

1/4 cup Basil Leaves (chopped)

1/2 cup Unsweetened Almond Milk

Sea Salt & Black Pepper (to taste)

1/4 cup Baby Spinach (chopped)


Preheat the oven to 410ºF (210ºC). Toss your tomatoes, onion and garlic cloves in olive oil and season with sea salt and pepper. Place on large parchment lined baking sheet and bake for 40 to 50 minutes.

In the mean time, add your vegetable broth, thyme, oregano, cayenne pepper, basil leaves and apple cider vinegar to a large stock pot. When your veggies are done roasting also add them to your stock pot. Stir in almond milk.

Transfer mixture to blender and blend in batches until pureed. Ensure you leave a place for the steam to escape to avoid the lid bursting off during blending.

Transfer pureed soup back to stock pot and warm through over low heat. Serve topped with chopped spinach and a slice of bread for dipping.

Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.

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