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Tomato & Basil Soup

Updated: Apr 13, 2022

Serves 4


  • 1kg - 1.5kg mixed tomatoes (cherry, plum, santini etc.)

  • Bunch of basil

  • 1/4 bunch of spring onion

  • Salt and pepper

  • 50g 0% Greek yogurt (to serve)

  • 12g olive oil


Roast the tomatoes with the olive oil, salt and pepper for around 20 mins at 170*. Add the chopped basil and spring onion to a pan, sauté for a few minutes. Add the tomatoes, mix then blend. You can do this with a hand blender or transfer into a larger blender. Serve with Greek yogurt.

Approximate calories per serving - 135

C 21g F 4g P 10g (includes yogurt)

To make this vegan remove the Greek yogurt or replace with a plant based version.


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