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There is simply nothing better than a nice warm bowl of tomato soup. I still remember when I was a kid, I used to have Campbell's tomato soup every now and then and it was so refreshing and so tasty especially with a nice crusty piece of bread. It was just the perfect dish for a cold rainy day.

But today we have an upgraded version of your favourite childhood soup. It is fresh, it is simple, it uses only the sweetest and plumpest of tomatoes. With a little time in the oven this is going to be one smokey and creamy tomato soup.

It may not be as easy as can soup, but I assure you, it is still super easy and only needs at most 10 minutes of work...maybe even less if your speedy at chopping.


  1. 6 Tomatoes

  2. 2tb Olive Oil

  3. 1 Red Onion

  4. 4 Cloves of Garlic

  5. 1ts Brown Sugar

  6. 1/2 Cup Double Cream

  7. 2tb Vinegar

  8. 1/2ts Smoked Paprika

  9. 500ml Stock of Choice


  1. Start by preheating your oven to the highest temperature possible with a tray already inside. You want to get the tray as hot as possible.

  2. Peel and slice 1 red onion and 4 cloves of garlic.

  3. Wash and half your tomatoes, making sure to remove the stem at the top.

  4. Take out your piping hot tray from the oven, add in your onions, garlic and tomatoes as well as 2tb of olive oil and 1ts of brown sugar. Give it a good mix together.

  5. Place your tray back into the oven at the same temperature for 15-20 minutes till your tomatoes are soft and have some nice colour on its skin.

  6. Carefully transfer the contents into a blender and slowly blend whilst adding in 250ml of stock of choice. Blend to your desired consistency.

  7. Transfer the blended contents into a large pot add in the remaining stock, 1/2 a cup of double cream, 1/2ts of smoked paprika and salt and pepper to taste.

  8. Bring to a light simmer and stir well.

Serve up with a little fancy swirl of double cream, some fresh pepper on top and enjoyed with a slice of bread.

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