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Light roasted tomato and herb soup
45 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 229
  • Fat about 13g
  • Carbohydrates about 19g
  • Protein about 7g
This is needed
This is needed for 4 people
Roasted tomatoes
  • 1.5 kg tomato, halved
  • 2 tsp thyme leaf
  • a little pepper
  • 1 tsp coarse salt
  • 1 tbsp coconut oil
  • 2 onions, finely chopped
  • 2 garlic clove, pressed
  • 2 tsp thyme leaf
  • 1.5 tsp maple syrup or coconut palm sugar
  • 3 dl vegetable bouillon
To serve & garnish
  • 1 tbsp olive oil
  • 1 handful basil leaves
  • 50 g unsalted, shelled pistachios, coarsely chopped
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And that's how it's done
And that's how it's done
Roasted tomatoes
Place the tomatoes (cut side up) on a baking tray lined with baking paper, sprinkle with thyme, season. Roast for approx. 55 mins. in the centre of an oven preheated to 180°C.
Heat the coconut oil in a large pan, sauté the onions and garlic for approx. 3 mins., add the thyme and cook briefly. Add the roasted tomatoes, stock and maple syrup, bring to the boil, simmer the soup for 15-20 mins. (the longer the better). Using a hand blender, puree the soup until creamy.
To serve & garnish
Plate up the soup, garnish with a little olive oil, basil and pistachios, serve immediately.