Gluten and Dairy Free Roasted Tomato and Chilli Soup

serves / makes 6
40 prep time
40 mins cooking time


I always like to have a stock of soup in the freezer for lunches etc and a particular favourite of mine is tomato soup. This version contains tomatoes that have been roasted in the oven with olive oil and garlic for maximum flavour. It also has a mild chilli flavour, if you like your soup spicy add a few more chilli flakes. The best thing about the soup though is that all the ingredients are naturally gluten and dairy free.




  • 300g cherry tomatoes
  • 2 red onions
  • drizzle of olive oil
  • 1/2 teaspoon caster sugar
  • salt and pepper for seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 1 garlic clove, minced
  • 400g can of chopped tomatoes
  • 800ml vegetable stock


Image Text

  1. Preheat the oven to 200 oC
  2. Drizzle a casserole dish with the olive oil, sprinkle in the sugar, minced garlic and season with salt and pepper
  3. Place the cherry tomatoes in the casserole dish and roast in the oven for 20 minutes
  4. In a large saucepan fry the onion, cumin and chilli in a drizzle of olive oil
  5. Stir in the tin of tomatoes and cook with the lid on for 10 minutes
  6. Add in the roast tomatoes including any juice left over in the casserole dish
  7. Pour in the vegetable stock
  8. Bring to the boil and simmer for 20 minutes with the lid on
  9. Blend the soup and season to taste

Leave a Reply