Tomato Soup

Tomato sauce is so good that you almost want to eat it straight from the jar, and when you make that tomato sauce into a soup, this is the soup you get.  Good for five people.


  • Heirloom tomato 1000 gms
  • Celery 50 gms
  • Leeks  50 gms
  • Carrot 150 gms
  • Coconut cream 100 ml
  • Water 500 ml
  • Olive oil 50 ml
  • Salt to taste
  • Pepper to taste
  • Thyme 200 gms
  • Parsley 10 gms
  • Garlic   50 gms
  • Red onion 100 gms
  • Aged Balsamic vinegar 10 ml


Step 1: Sanitize and cut tomatoes into quarter size, placing in a shallow baking dish.

Step 2: Sanitize onion, carrot, garlic, celery and leeks.

Step 3: Cut all the above vegetables into two centimeters pieces.

Step 4: Add onion, carrot, garlic, celery and leeks together with the tomatoes.

Step 5: Drizzle vegetables with olive oil and balsamic vinegar.

Step 6: Season with salt and pepper to taste.

Step 7: Place in the oven and roast for 45 minutes turning it half way.

Step 8: Remove from the oven, let them cool down for a few minutes.

Step 9: Blend the tomato soup using a blender till smooth.

Step 10: Add coconut cream and blend further.

Step 11: For the green oil, remove the stem and sanitise the parsley leaves.

Step 12: Place the leaves in a food processor, add olive oil, salt and pepper to taste and blend well.

Step 13: Plate the soup as per the picture, drizzle the green oil and serve it hot.


– Calories: 380  
– Fat:         36 gms
– Carbs:    15 gms
– Protein:  3  gms