There’s something comforting about a bowl of hot, steamy tomato soup. Walking in from a cold, grey day to vibrant and creamy soup some how makes the world seem OK again.

And this soup knocks the socks off it’s canned counterpart.

I’ve tried so many tomato soup recipes over the years, but you know me, I like to keep the process as simple as possible, preferably by throwing everything in the oven. This is now my go-to recipe for tomato soup- and it hits the spot every time. By adding in the sundried tomatoes before blending, it gives depth of flavour to the soup- no one will ever know that it takes just 30 minutes from start to finish.

Seasoning with sea salt and black pepper is an essential step- it balances the sweetness of the tomatoes and brightens the flavour.

Serves 2 generously


300g pack of cherry tomatoes

3 cloves of garlic

1 stalk of celery, chopped roughly

2 tbsp olive oil

3 sundried tomatoes in oil, drained

600ml good quality vegetable stock

Generous pinch of sea salt and black pepper, to taste

2 tbsp unsweetened soya yoghurt (optional)

8 basil leaves


  1. Pre- heat the oven to 180C/ Gas mark 4
  2. Arrange the cherry tomatoes, garlic and celery on a baking tray and drizzle with olive oil. Roast in the oven for 25 minutes until the tomatoes have softened.
  3. Spoon the roasted tomatoes, garlic and celery into a high- powered blender, along with the sundried tomatoes and vegetable stock. Blend on a high setting until completely smooth.
  4. Season with sea salt and black pepper and spoon into warmed bowls. Stir in a tablespoon of soya yoghurt into each bowl before scattering with basil leaves. Serve immediately.

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