Roasted Tomato & Garlic Soup

This is the perfect Winter warmer that we turn to when the fridge is looking particularly empty.

Our Roasted Tomato & Garlic Soup tastes fancy, without much effort at all, and that's possibly our favourite thing about it. For an extra bit of deliciousness, serve this with a fresh piece of lightly toasted sourdough.

Be sure to let us know if you try it out for yourself!

(Serves 4)


  • 5 large tomatoes
  • 1/3 cup of pine nuts
  • 1 bunch of basil
  • A punnet of cherry tomatoes
  • 2 brown onions
  • 700mL of vegetable stock 
  • Chilli flakes
  • G'day Garlic Chunky Powder
  • Italian herbs 
  • Olive oil
  • Salt & pepper
  • Parmesan cheese


  1. Pre-heat your oven to 180degrees (fan forced). Chop your large tomatoes in half and add them to a baking dish with your onions - also peeled and  chopped in half.
  2. Give the tomatoes and onions a generous covering of Chunky Garlic Powder, Italian herbs, salt & pepper and chilli flakes before drizzling olive oil over everything. Cook in the oven for 30 minutes.
  3. When the tomatoes and onions are ready, heat a large pot on the stove and add a drizzle of olive oil. Lightly toast your pine nuts watching them closely as they burn easily.
  4. Add the vegetable stock, basil, the cherry tomato punnet and the roasted tomatoes & onion to the pot. And if you're anything like us you'll add an extra sprinkle of chunky garlic powder for good measure!
  5. Allow to simmer for 15 minutes before blending and serving with a light dusting of parmesan cheese!