Marie-Chantal's Roasted Tomato Soup

Food / 13 January, 2017 / My Baba

Marie Chantal’s Roasted Tomato Soup

I’m a huge fan of Marie-Chantal and I love her new blog. This recipe looks absolutely delicious and the perfect winter warmer for the New Year.

What you need – 

For the soup:

  • 100ml Extra Virgin Olive Oil or
  • 3 tbsp Coconut oil (odourless)
  • 1.25kg Organic heritage tomatoes
  • 4 Banana shallots finely chopped
  • 1 Celery stick finely chopped
  • 4 Garlic cloves peeled and chopped,
  • 1/2 Garlic bulb crushed in their skins
  • 2tsp Thyme chopped & 3 sprigs of thyme
  • 3 bay leafs
  • 50g of organic sun dried tomato paste
  • 1 large dessert spoon of raw apple cider vinegar
  • 1 large dessert spoon of Manuka honey
  • Small handful of fresh basil
  • Himalayan rose pink salt fine
  • Freshly ground white pepper
  • 1.5l Vegetable stock, use an organic, reduced salt vegetable bouillon

For the grilled cheese croutons:

  • 200g grated Manchego cheese at room temperature
  • 50g Cottage cheese drained
  • 1 Organic egg yolk
  • Good pinch kamut flour
  • Organic ghee at room temperature
  • 10 slices of sliced bread of choice crust removed
  • Alternative Cheese: Cheddar or American Slice


Choose Organic heritage tomatoes and fresh basil for the best taste



1. Preheat the oven to 180c/355f

2. Place tomatoes in a single layer on a baking sheet, baste with 2tbsp of olive oil or warmed coconut oil, season with the salt and pepper

3. Scatter with the thyme sprigs, bay leafs & crushed garlic cloves

4. Place into the oven and roast around 1 hour until slightly blacked and tender

5. To make the cheese croutons, place the cheese & egg yolk into a food processor with a metal blade. Process until smooth.

6. Add the kamut flour, season & process again. If the mixture becomes too thick, let down with a little almond milk. The ideal texture is smooth and spreadable

7. Next spread a little of the ghee (or Olive oil) to cover one side of each slice of bread

8. On the other side of the bread, spread the cheese mixture and then place another slice of bread on top making a sandwich. Make sure the buttered sides of the bread are on the outside as above

9. Grill in a grill press until golden bar marks appear, then turn 90 degrees & repeat to achieve a chequered effect

10. While the tomatoes are still roasting, melt the rest of the coconut oil in a high sided heavy base pan on stove

11. Add the shallots, celery, thyme & a pinch of pink salt Sauté with a lid over a medium high until softened

12. Add the garlic and sauté for a further minute

13. Next add the sun dried tomato paste and cook over a low heat for 2/3 mins

14. Add the vegetable stock and bring to the boil.

15. Now add the roasted tomatoes and their juices, the basil and stir to combine

16. Transfer to a blender in batches and blitz

17. Add back to a clean pan adding the honey and vinegar, adjust to preference and then season to desired taste

18. Cut up the toasted sandwiches into a mixture of small square croutons and triangles

19. Pour the soup out into bowls and place some croutons on top of the soup

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