Spiced Roast Tomato Soup

Spiced Roast Tomato Soup

The most warming soup you will ever eat.


  • 600ml Vegetable Stock

  • 12 Vine Tomatoes

  • 400ml Coconut Milk

  • Knob of Ginger

  • 5 Garlic Cloves

  • 2 Red Onions

  • 1 Red Chilli

  • Bunch of coriander

  • 1 Loaf of Sourdough Bread

  • White Wine Vinegar

  • Pepper

  • Salt

  • Olive Oil


  1. Pre-heat your oven to 180 degrees.

  2. Halve the tomatoes and place on a baking tray facing upwards. Drizzle olive oil over the tomatoes. Add the garlic to the tray and a the ginger (keep the skin on for both). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.

  3. Once roasted, take the baking tray out and move the tomatoes over to the side of the baking tray. Add your sliced onions to the tray and your whole red chilli. Drizzle olive oil and salt over the top and place back into the baking tray and place back into the oven for 25 minutes.

  4. Take the tray out of the oven and peel skin off the ginger and squeeze the garlic out of the skins. Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.

  5. Remove the soup from the heat. Ladle in to bowls. Top with a drizzle of olive oil, a few drop of coconut cream and a scatter of chopped coriander. Serve with a two slices of toasted sourdough and enjoy!

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