Roasted tomato and red onion soup

roasted tomato and red onion soup

I love tomato soup and this one is so delicious and easy to make you’ll never be without a decent tomato soup recipe again.

January is my moment of the year when I try to put right all the eating wrongs I allowed myself in December. I always come out of Christmas half a stone heavier but listen, it was fun! I ate, I drank and I enjoyed myself but now it’s time to pull my socks up and get back to some form of health again.

I had a go at the 5:2 diet earlier last year having spoken about it on Facebook, many friends got in touch to say how well it had worked for them. I downloaded the book on my Kindle and was really intrigued to read about the anti cancer properties this diet has thanks to kidding the body to go into survival mode twice a week. With so much cancer in the family this can only be a great habit to pick up?

roasted tomatoes and red onion

The downside, and most difficult part of the 5:2 diet is you have to choose two days out of your week and only have a maximum of 500 calories that day. That is not a lot to eat and if you do start you’ll find yourself hunting for 100 calories recipes.

A quick Google hunt shows me that 1 cup of tomato soup has only 30 calories, seeing as I serve a big portion I’ll make that 90 cals and I’m over the moon with that!

So, here’s my recipe for Roasted Tomato and Red Onion soup, enjoy!

Roasted tomato and red onion soup
Prep time
Cook time
Total time
A simple tomato soup recipe
Recipe type: Starter
Cuisine: British
Serves: 4
  • 8 ripe large tomatoes cut in half
  • 2 red onions cut into wedges
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 tbsp balsamic vinegar
  • 2 tsp tomato puree
  • 1 tsp brown sugar
  • 750 ml chicken stock
  • 1 x OXO Herbs & More Tarragon and Chive taste pot
  1. Pre heat the oven to 200C / gas 5.
  2. Place the tomatoes and onions on a roasting tray with the garlic.
  3. Drizzle over the olive oil, balsamic vinegar and season well with salt and pepper.
  4. Roast for 20 minutes until softened and slightly charred.
  5. Soup Maker instructions
  6. Place the roasted tomatoes, onions and garlic in the soup maker, pour in the chicken stock, add the tomato puree, brown sugar and OXO taste pot.
  7. Select the smooth setting, once ready season to taste and serve.
  8. If using the hob
  9. Place all ingredients in a thick bottomed pan and bring to the boil, simmer gently for 20 minutes and then blend with a blend stick.
Looking for more soup ideas?

Take a look at my Recipe Index for

Minestra d'OrzoPearl Barley soup

Harvest vegetable soup with smokey bacon

Harvest Vegetable soup with smoky bacon

minestrone slow cooker recipe


Mulligatawny soup


slow roasted vegetable soup

Slow roasted root vegetable soup

Roasted pumpkin soup

Roasted pumpkin, bacon and tomato chilli soup

Broccoli and mature cheddar soup

Broccoli and Mature Cheddar soup


Roasted pumpkin, bacon and tomato chilli soup

Roasted pumpkin soup

I may have just invented my favourite soup yet! Roasted pumpkin soup but with some great additions that make it totally wow.

I had a pumpkin leftover from Halloween that needed using up so I decided to cut it into pieces and roast it whilst I thought about what to do. In all honesty I’m not a huge fan of pumpkin as it is sweet so I started to come up with ideas on how to use my it. I needed savoury so decided on bacon and just as it was about to whizz in the machine I had the brainwave of adding some of Anjum Anand fabulous chutnis from The Spice Tailor range. Her Tomato, garlic and chilli chutney would add just the right oomph to my soup.

It did. I am really pleased with how it turned out and added a few black pepper croutons to the top before serving.

Roasted pumpkin, bacon and tomato chilli soup.

Roasted pumpkin, bacon and tomato chilli soup
A delicious spicy hot soup to warm you in the cold autumn and winter
Recipe type: soup
Cuisine: British
  • 1 large pumpkin
  • oil spray
  • 3 cloves of garlic
  • 300g chopped bacon - fried
  • 1.5 l chicken stock
  • 1 tbsp tomato, garlic and chilli chutni (The Spice Tailor range)
  1. Cut the pumpkin in half, half again and then quarters. Scoop out the seeds and pith, place the slices in a roasting tin and spray with oil, add a few peeled cloves of garlic to the pan, place in a hot oven (180C) and roast for half an hour.
  2. Allow to cool.
  3. Cut away the flesh and add to your soup maker. Add all of the other ingredients and switch on the smooth setting.
  4. Once completed the cycle serve with black pepper croutons.
  5. If not using a soup maker, add all the ingredients to a pan and simmer for 20 minutes. Blitz and serve
roasted pumpkin soup

Broccoli and mature cheddar soup

Broccoli and mature cheddar soup

If there’s one thing I love about the autumn it’s the return of soups to my life. I started with a slow cooker Minestrone last week but this week’s broccoli and cheese soup can be prepared in 20 minutes so a quick and easy recipe. It also makes 4 portions so I kept two back and put them in the freezer as I have this for my lunch when the family is out of the house. Interestingly it’s very low calories too which is always good news to me because if I can save calories in the day I can make more of my evening meal :)

This soup can be prepared in a saucepan on the stove or if you have one, a soup maker. I used my soup kettle which is handy as it does all the cooking and blending and bleeps to let you know your soup is ready. Just pour into bowls and serve.

Broccoli and Mature Cheddar soup


1 onion chopped
1 garlic clove chopped
1 potato peeled and diced
1 litre of  stock – I used vegetable stock but chicken would work just as well
1 head of broccoli cut into florets
2 tsps wholegrain mustard
salt and pepper
cayenne pepper
150 g mature Cheddar cheese grated to garnish with.


Fry the onion and garlic gently until softened in a thick bottom saucepan or frying pan if transferring to a soup maker.

Add to the soup maker along with all the other ingredients (NOT the cheese) and set on smooth. Your soup will be ready in 22 minutes.

OR add the potato to the saucepan and the stock, bring to the boil and simmer for 10 minutes.

Add the chopped broccoli, cover and simmer for a further 10 minutes.

Using a hand blender whizz until smooth or whizz in a food processor.

Return to the pan and add the mustard, season to taste.

Serve the soup in bowls and sprinkle with mature Cheddar cheese. Offer thick fresh bread to accompany.

Slow roasted root vegetable soup

slow roasted vegetable soup

Another part of the Brand New Me program of 2013 is diet, I have no choice on this one, I bought my wedding dress which was a wee bit tight but I thought, hey I’ll lose a couple of pounds by March and it’ll be fine. Ker-ching, I paid and took the beauty home and didn’t think about it until 1st January.

Now ‘a couple of pounds’ had become a half a stone thanks to a massively good Christmas and New Year feasting. The first week of the year we were still clearing out the fridges and freezer but week 2 I introduced soups as lunchtime options. I’m making my own so I know how much salt and sugar is in them (not a lot) and getting a lot of pleasure too.

First up was a Broccoli and Stilton soup, made in my Morphy Richards soup maker, it tasted absolutely delicious but I had to scrape the cheese off the side of the soupmaker when it came to washing up so not ideal for that machine. Second up was a Delia favourite

Slow roasted root vegetable soup

Root vegetables (carrot, parsnip, swede, potato, celeriac, leeks) about 1k chopped into bite size pieces
1 onion, chopped
1.5 litres vegetable stock
3 bay leaves
salt and pepper

As Delia says in her Soup book from The Delia Collection ‘ Something happens to root vegetables when they are cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense.’

I chose to make my Root Vegetable soup slightly differently from the master’s 3 hour in the oven process. I roasted the veg and then made the soup in my slow cooker

Peel and chop all of your chosen vegetables, place in a large oven proof dish with a good seasoning and a drizzle of olive oil over it, shake well so all covered and roast in the oven for 40 minutes until soft. If it’s coloured it’s not a problem it will add to the flavour.

slow roasted veg soup

Pop the roasted root vegetables in the slow cooker along with all the other ingredients and cook on slow for 4 hours.

Remove the bay leaves and liquidise, re heat if necessary and serve with fresh bread for dipping.

 slow roasted vegetable soup

It’s really tasty, it’s incredibly cheap and amazingly easy to make. I shall be doing this again :)


Minestra d’orzo – Barley soup

Minestra d'Orzo

Another classic recipe I learnt from my late mother in law, Daria in Italy is Minestra d’Orzo translated Pearl Barley Soup. It’s a typical recipe from the region of Trentino Alto Adige and there are a hundred and one versions of it out there all equally delicious but I have stuck to her true rustic housewife’s version, simple and tasty. A warming vegetable broth perfect for the cold winter days we’re suffering at the moment, it’s cheap, wholesome and easy to prepare plus the family will love it.

Now here’s the funny bit, I ate all the minestra and forgot to take a photo, oops! Soooo I got onto Facebook and called on my good friend Max who runs a fabulous restaurant Malga Millegrobbe which sits at the top of a beautiful mountain and serves up good, wholesome, fresh food to the walkers, skiers, photographers, families and visitors who come by.

‘Have you got some Pearl barley soup on the menu right now?’


‘Can you serve one up and take a photo for me for my blog post tomorrow?

Five minutes later the photo there popped into my inbox and phew! Max saved the day for me ;)

He’s bound to notice the recipe below is slightly different to his and maybe he’ll let me know so I can add his alteration too. Please check out his Facebook page and Like it, write on his wall that I sent you and should you ever be in the area go eat there, you’ll be thanking me after for a long long time.

Here’s a photo taken in the area around the restaurant – stunning

Minestra d’Orzo – Pearl Barley Soup

Ingredients for 4 people

1 onion finely chopped
1 carrot peeled and cut into small pieces
1 medium potato peeled and cut into small pieces
1 stick of celery cut into small pieces
1 courgette, cut into small pieces
100g pancetta cubed
100g pearl barley
1 -litre of meat stock
a knob of butter


  1. Melt the butter and fry the onion until it is soft and golden. Add the carrot, celery, potato and courgette and soften together.
  2. Add the pancetta (my mother in law would sometimes use a couple of pork ribs if she didn’t have pancetta)
  3. Add the washed pearl barley and stir together. My MIL would leave the barley in water overnight but today the barley sold in the supermarkets is ready to use.
  4. Add the stock to cover and simmer until the pearl barley is cooked (about an hour) stirring occasionally and adding more stock if it starts to look too thick. Season with salt and pepper.
  5. Once cooked it’s ready to eat, dribble a little extra virgin olive oil over the top and serve with freshly grated parmesan cheese to sprinkle on top

Other versions of Minestra d’Orzo

  • adding fagioli – borlotti beans along with the pearl barley
  • not adding the courgette
  • adding ‘il culetto del speck’ instead of pancetta

And of course it’s Foodie Friday when I invite all bloggers to add a recipe to the link up below and we make a weekly recipe book for the internet world to be inspired by. If you’re looking for a tea time treat January’s prompt was Sweet pastries and breads so head over to Lavender and Lovage to drool over the 25+ versions on the theme, you’ll spot my Mele in Camicia there too :)