Recipe - 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 & garlic to the pot.
  5. Allow to simmer for 15 minutes before blending and serving with a light dusting of parmesan cheese!