• Kids, Soup

  • Difficulty: Simple

  • © The Vegetarian Society

Roast Tomato and Rosemary Soup

Serves 4

Roast Tomato and Rosemary Soup
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


  • 5 very large fresh tomatoes
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 300ml vegetable stock
  • 1 bay leaf


  1. Place the tomatoes in a roasting dish with the rosemary, garlic and cooat with 1 tsbp of the oil. Roast in a preheated oven at 180°C/gas mark 4 for 15 mins.
  2. Press the tomatoes and any liquid in the roasting dish through a sieve into a bowl to remove the skins, pips and stalks.
  3. Heat the rest of the oil in a saucepan and fry the onions and celery for 10 minutes until soft.
  4. Add the tomatoes to the pan with the vegetable stock and bay leaf then simmer for 10 minutes.
  5. Season to taste and serve immedately.

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