Roasted cherry tomato and garlic soup

Tomatoes and garlic are both linked in aiding mental health and are both superfoods in supporting the bodies immune system. This recipe came from my husband’s tendency to overbuy salad vegetables. I can’t throw food out so I tend to get a bit creative with what I have and what can it potentially be used for mental health.

This took 30 minutes and was absolutely divine.


Half a large pack of cherry tomatoes

1 whole bulb of garlic

1 potato

1 stick of celery

Half a red onion

1/2 Litre of Lamb Stock

Dried Oregano

Pinch of salt

Olive Oil


Preheat oven to 200c (180 Fan)

Chope the tomatoes in half and place on a baking tray and cover with salt and oregano. Slice the top of the garlic bulb so you can see the individual segments and place in the middle of the tray amongst the tomatoes and roast for 30 minutes.

On a moderate heat put the oil in a pan and gently sweat the onion and celery. After 10 minutes chop the potato and add to the pan with the stock. Let this simmer for 20 minutes until the potato has softened.

Remove the garlic and tomatoes and place into the pan with the stock and vegetables. Take a hand blender and blitz the soup until the smooth. Pour into a bowl and sprinkle a little bit of oregano on top to garnish. Serve with your choice of bread and enjoy!


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