Healthy Inspirations Recipe of the Week – Slow Roasted Tomato Soup


Serves 4


  • ½ red onion
  • 3 cloves garlic, chopped
  • 2 tsp dried Italian herbs
  • 1 tsp fennel seeds
  • Pinch chilli flakes
  • 2 cups tomato juice (unsweetened)
  • ½ cup chicken stock
  • 1 Tbsp extra virgin olive oil
  • 1.5kg tomatoes, halved
  • 3 tsp balsamic vinegar


  1. Preheat oven to 150°C. Scatter the onion, garlic, herbs, fennel seeds and chilli flakes in a deep roasting pan.
  2. Combine the tomato juice, stock, oil and red wine vinegar and season to taste with salt and pepper.
  3. Place the tomatoes, cut side down, on the onion and herb mixture and pour over the tomato juice mixture. Roast for 2 hours.
  4. Remove from the oven and use tongs to remove as much of the tomato skins as possible.
  5. Transfer to a saucepan and blend using a stick mixer. Heat through and add the balsamic vinegar and season with salt and pepper.
  6. Serve.
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