Spicy tomato and roasted garlic soup

This soup couldn't be easier to make and the quantities can easily be multiplied up for batch cooking home made ready meals.


500g tomatoes - roughly chopped

1 small red onion - roughly chopped

1 bulb garlic

1/4 teaspoon coconut oil

Pinch cayenne pepper

Pinch freshly ground black pepper

Pinch of salt


Sprig of basil


Blender / stick blender


Slice the pointy tops off the garlic bulbs and rub the coconut oil on the cut surface, place on a baking tray or in an oven proof dish

Roast the garlic at 180 degrees for around 50 - 60 minutes or until the top of the garlic is golden brown and looks sticky

Allow to cool slightly then squeeze the sticky, gooey garlic from the skin

Blitz the tomatoes, onion and roasted garlic in a blender or with a stick blender until smooth.  Do this in batches if necessary

Transfer to a saucepan over a medium heat, add the cayenne pepper, black pepper and salt and bring up to a simmer

Simmer for 25 - 30 minutes and it's ready to eat