Roasted tomato soup with guacamole toast

By Chef Aya

by Tia

Ingredients for the soup

  • 5 plum tomatoes (halved)
  • 3 garlic cloves
  • 1 tablespoon fresh thyme
  • ½ red onion (sliced)
  • 1 red chilli 
  • ½ red pepper (sliced)
  • salt & pepper 
  • 4 tablespoons olive oil 
  • 1 cup veg stock 
  • 7 leaves fresh basil 
  • 1 tablespoon sugar 
  • 2 tablespoon balsamic vinegar 


  1. Preheat oven to 190˚C.
  2. Place on an oven tray the halved tomatoes, garlic cloves, red onion, red pepper, chilli and thyme. Season with salt & pepper, drizzle olive oil, and roast in the oven for 35-40 minutes.
  3. Once everything has been roasted, allow to cool for 10 minutes, then add to a blender. Blend your mixture until smooth and then add in your fresh basil leaves and blend again.
  4. After blending, transfer the blended mixture to a pot, turn to medium heat and add veg stock, balsamic vinegar and sugar. Allow this to simmer for another 10 minutes before serving and drizzle with some olive oil.
  5. Serve with a slice of toast with guacamole or a grilled cheese sandwich.

Ingredients for the guacamole

  • 1 ripe avocado 
  • 1/4 red onion finely diced 
  • 1 tablespoon finely chopped coriander 
  • ½ jalapeño, finely sliced, seeds removed
  • 1 fresh lime juice
  • 1 tablespoon olive oil 
  • salt to taste


  1. Smash your avo with a fork till smooth.
  2. Mix in the rest of the ingredients and check for seasoning.
  3. Serve it on your toast or even mix it in your soup and enjoy. 

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