Roasted Tomato and Chilli Soup (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 10 mins Cook Time 40 mins Total Time 50 mins
Servings: 4
Best Season: Suitable throughout the year



  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
Keywords: gluten free soup recipes, gluten free lunch ideas
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