Fresh Tomato Soup


  • 6 Big tomatoes, cut in quarters
  • 1 punnet cherry tomatoes
  • 1 whole onion, chopped
  • 3 cloves garlic, diced
  • 6 celery stalks
  • 2 tbsp olive oil
  • 500ml vegetable stock (you can use water if you prefer to avoid stock)
  • 3 tbsp soy sauce  


  • Basil Leaves
  • Parmesan Shavings  
Method: Preheat the oven to 180C
  1. Add the tomatoes (cherry and big tomatoes), the chopped onion, the diced garlic and the celery to a baking dish. Pour the olive oil and soy sauce over the above and place into the oven
  2. Bake the tomato mix for about 40-50 minutes  - until they are soft and the skins have split
  3. Now decant the mixture into a pot on top of the stove and add the stock
  4. Bring this to the boil for 10-15 minutes
  5. Remove from the heat and using a hand blender, blend the soup to a thin consistency.
  6. Serve the soup with fresh basil leaves and grated parmesan
  7. Add salt and pepper to tast