A classic tomato soup, if you have the space in your fridge or freezer we suggest you double the quantities so you have more for tomorrow’s lunch or to freeze for a rainy day. It’s just as energy efficient for you and the heating bills!

Tip before you begin:

  • If you want some extra bite in your soup, you can add a few dashes of tabasco sauce, chilli flakes or dice up a small deseeded red pepper and add to the mixture as it’s simmering in the fifth step.


• 800 grams Wexford tomatoes
• 2 medium red onions
• 2 medium/large red peppers
• 6 – 8 cloves garlic
• olive oil
• sea salt
• cracked black pepper
• 500 ml vegetable stock


1.    Preheat the oven to 200C
2.    Quarter all the tomatoes, onions and red peppers and add to a roasting or baking tray. Add your full cloves of garlic here too. Coat the vegetables in a drizzle of olive oil and add the cracked black pepper and salt and mix all the ingredients together coating them in oil and seasoning.
3.    Bake in the oven for approx for 40 minutes until all the vegetables are cooked and slightly roasted, then remove from the oven.
4.    In a large saucepan simmer the vegetable stock and take the roasted garlic from your roasting tray and squeeze into the boiling stock, discarding the garlic skins when empty.
5.    Add the remaining roasted vegetables in to the stock and simmer for approx 10 – 15 minutes. You can also add seasoning like basil and oregano here to taste.
6.    Remove the mixture from the cooker and blend the vegetables using either a hand blender or a potato masher so that all the juices are released from the vegetables but you still retain some texture for the soup.

Serve in warmed bowls with a basil leaf on top, crunchy croutons or just simply with some cracked black pepper.

{Serves 3 to 4.}