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Roasted Tomato Soup

Servings 8


  • 1 Onion cut into quarters
  • 12 Medium tomatoes quartered
  • 12 Whole cloves of garlic
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of balsamic vinegar
  • 3 Cups of chicken stock
  • ¼ Cup of chopped basil
  • ¼ Cup of fresh cream
  • 2 Tablespoons of tomato paste
  • Pinch of cayenne pepper
  • Salt and pepper (according to taste)
  • Basil leaves for garnish


  • Preheat oven to 180 C.
  • Place tomatoes (cut side up), onion and garlic in a roasting pan. Season with salt and pepper.
  • Drizzle with olive oil and balsamic vinegar and roast for 50-60 minutes or until caramelized. Let cool.
  • Remove tomato skins and transfer tomatoes, onion, garlic and any accumulated juices to pot, add the basil and blend using Philips hand blender.
  • Add the chicken stock, the cayenne pepper, more salt and pepper and the tomato paste, salt, pepper and cayenne pepper, let boil for another 5 minutes.
  • Add fresh cream, mix well.
  • Serve hot and garnish with basil leaves.
Roasted Tomato Soup
Nutrition Facts / Serving
CARB (g)
FAT (g)

Health Benefits of Tomatoes:  


Tomatoes are an excellent source of vitamin C, biotin and vitamin K. Tomatoes are also rich in Vitamin B and potassium therefore they are effective in reducing cholesterol levels and lowering blood pressure.

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