Roasted Tomato Soup

Roasted Tomato Soup

Rustle up roasted tomato soup for a winter warmer or light summer lunch. Go all out with these instructions for a luxurious and herby starter or meal.


Step 1
  • Preheat oven to 245C/475F/Gas Mark 9. Halve the tomatoes lengthwise and lay them cut sides down in a baking tray.
Step 2
  • Brush generously with 3 tablespoons of melted Lactofree spreadable and sprinkle with garlic, oregano, basil and pepper. Roast tomatoes until their edges are charred.
Step 3
  • Scrape tomatoes from the pan into food processor along with melted Lactofree Spreadable, and herbs. Process until not quite smooth (leaving small chunks and charred black specks).
Step 4
  • In a saucepan cook the onion in the remaining 2 tablespoons of melted Lactofree Spreadable until translucent.
Step 5
  • Whisk in roasted tomato puree, stock, and wine, then whisk in the 2 tbsp tomato puree.
Step 6
  • Heat the Lactofree Cream and whisk in to the tomato mixture then stir in a handful of the Lactofree Grated Cheddar. Add salt and pepper to taste and bring soup to a simmer.
Step 7
  • Pour the soup into individual serving bowls.
Step 8
  • Sprinkle over Lactofree Grated Cheddar over the crusty bread and grill until cheese is melted and starting to crisp.
Step 9
  • Top the soup with slices of crusty bread, fresh chives and salt and pepper to taste. Serve and enjoy.


Ripe Plum tomatoes
680 g
Spreadable (Melted)
5 tbsp
Minced garlic clove
Dried fresh basil (Crumbled)
1⅖ tsp
Freshly Ground black pepper
1½ tsp
Dried oregano
1½ tsp
Medium Sized Chopped white onions
(One Cup) vegetable stock
230 ml
Dry red wine
40 ml
170 ml
Tomato purée
2 tbsp
Lactofree Grated Mature Cheddar (Plus More For Topping Bread)
60 g
Small Slices of Crusty Stale Bread
Chopped chives
2 tbsp