Soup, soup and more soup. A sure fire way to pack in a few vegetables, easy to make and perfect for making in batches, slopping into some Tupperware and taking to work. When I prepare my meals in advance, I eat better and I eat cleaner. I like to set aside some time on a Sunday evening, make a bit pot of soup and it usually lasts for at least three work lunches.

That's three mornings that I don't have to think about making lunch for work, three lunches that ensure I'm eating something nutritious and three mornings where I have more time to enjoy breakfast. If you want to eat better and eat cleaner, you've got to get your organisational head on.

Roasted tomato and basil soup is a favourite for many reasons, but mainly because I adore the smell of tomatoes garlic and red onion roasting in the oven. De-freakling-licious! For this recipe you will need the following:

:: A punnet of cherry tomatoes
:: 1 tin of plum tomatoes
:: 1 red onion, chopped
:: A couple of gloves of garlic
:: Pinch of pepper and salt
:: A large bunch of fresh basil leaves
:: Vegetable stock (Ideally organic, sourced from local health food shop)
:: High quality olive oil


:: Place a sheet of grease proof paper onto a baking tray
:: Finely chop your red onion and tomatoes
:: Place chopped ingredients onto baking tray and sprinkle a touch of salt and pepper
:: Add a drizzle of good quality olive oil (Not the cleanest ingredient!)
:: Wrap several garlic cloves in tin foil and place in centre of chopped ingredients
:: Place into the oven and cook on a medium heat for 30 minutes

:: While ingredients are roasting in the oven, tear off a large chunk of basil leaves and finely chop.
:: Add tinned tomatoes to a pot and gently stir.
:: Add oven roasted ingredients to your soup bot and stir.
:: Remove gloves of garlic from tinfoil. By now, they should be soft. Add into the pot.
:: Add 200ml of vegetable stock and bring to the boil.
:: Reduce to simmer and add the chopped basil
:: After 30 minutes, add all ingredients into a blender and blend!
:: Ta da! You've made yourself a clean lunch.

Optional Extras:
This soup is not thick, however if you prefer a thicker soup, you can add a peeled, chopped potato into the pot when cooking all ingredients. 

To serve, I've included some sweet potato paprika wedges. To make, grab a few sweet potatoes, chop into wedges, throw into a roasting dish with a dollop of coconut oil and allow to roast in the oven. To add an extra kick, sprinkle some paprika on top and serve on the side with your soup.

NOM NOM! Clean Lunch!

This entry was posted on Tuesday, November 18, 2014 and is filed under ,,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.


  1. I am aiming to make more soups this year and tomato and basil is my favourite. Yum!