Tomato & basil soup

Serves a family

Guest chef



  • Bowlful of tomatoes, or about 1kg

  • Drizzle of olive oil

  • 3 garlic cloves, chopped

  • 2 red onions, sliced

  • 1 stick of celery, chopped

  • 1 heaped teaspoon ground cumin

  • 1 400g can chopped tomatoes

  • 1 low-salt chicken or veg stock cube

  • Squeeze of tomato puree. 

  • Good handful of rinsed red lentils

  • 800ml water

  • Big handful of basil


  • Halve the tomatoes and place them cut-side down in a baking tray.

  • Lightly drizzle over olive oil and grind plenty of black pepper.

  • Add the sliced garlic and roast at 180 fan for 15 to 20 minutes.

  • Meanwhile, in a teaspoon of olive oil, gently fry the onions and celery, adding the cumin once cooked.

  • Let the tomatoes cool, before peeling off the skins and adding the flesh and garlic to the cooked onions and celery in the pan. Discard the skins. 

  • Add in the stock cube, chopped tomatoes, tomato puree, lentils and the water and bring to the boil.

  • Allow to simmer with the lid on for 20 minutes, before adding the basil.

  • Blitz to a chunky consistency with a stick blender and serve with crusty bread.



  • Tomatoes are an awesome source of vitamins and minerals.

  • They are also a source of the antioxidant, lycopene, which some believe can help lower the bad cholesterol in our blood. 

  • Lentils are chock full of of folate and magnesium. Folate helps lower homocysteine levels in the body. Increased levels are connected with higher risk of heart disease.