Tomato Soup

This is THE greatest tomato soup you have ever tasted, even people who don’t like tomatoes love this soup. It was adapted from Jamie Oliver’s 30 Minute Meals.



1 kg ripe cherry tomatoes
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 tsp Xylitol/sugar
2 small red onions
4 tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve


1 roasting tray
1 saucepan
1 liquidiser

Serves 4
Preparation 10 minutes
Cooking time 20 minutes

Quarter the large tomatoes, then put all the tomatoes into a roasting tray. Drizzle with olive oil and season with Maldon salt and black pepper. Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.

While the tomatoes are roasting, roughly chop the onions and put them into the hot saucepan with olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally. Stir 4 tbsp of balsamic vinegar into the onions and let it cook away and reduce down, then add the sugar/xylitol.

Take the tray of tomatoes out of the oven and add everything to the pan of onions, mix.

In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.

Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil.


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