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Roasted Tomato & Sourdough Soup

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Tomatoes, quartered & cored (4 cups)

  • Onion, finely chopped (1 pc)

  • Garlic, mince chopped (4 cloves)

  • Olive Oil (3 tbsp)

  • Sea Salt, to taste

  • Red Chili, finely chopped (1 pc)

  • Black Pepper, to taste

  • Lemon, juiced (1 pc)

  • Chickpeas, cooked (1 cup)

  • Basil, thinly sliced, for garnish

  • Country Sourdough, cut into small cubes (2-3cups)

: available in Tall Tree Organic Subscription


Serves 2

  1. Pre heat an oven to 200C.

  2. Mix the lemon juice, olive oil, sea salt, black pepper, red chili in a bowl and then coat the tomatoes and then onions in it making sure to ensure even coverage.

  3. Bake in the oven for about 40 minutes till the tomatoes have started drying and releasing water.

  4. Remove from the oven and pulse the tomatoes till the texture is slightly rustic (not to much).

  5. Transfer the tomatoes to a deep pan on medium high heat on the stove and add in the onions and a couple of cups of water and begin to cook. Season with salt and pepper to taste. Add the cubes of sourdough as well as the cooked chickpeas and continue to cook and bring to a simmer for 10 minutes or so, stirring well along the way.

  6. Transfer to serving bowl, garnish with sliced basil and enjoy!

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