Marie’s Basil and Tomato Soup

This is suitable for vegans and free on No Count or if tracking (the whole dish is 1 point).  It is especially good when the tomatoes are big, juicy and in season.

Ingredients (serves 4-6):

  • 6 large ripe tomatoes (vine tomatoes are best)
  • 2 red peppers
  • a large onion
  • black pepper
  • 750 ml vegetable stock (Sainsbury’s Basics vegetable stock cubes are 0 points for one)
  • 2 tbsp tomato ketchup 50% less sugar (1 point)
  • a handful of basil, torn


  1. Pre- heat the oven to medium/hot 180C
  2. Chop the tomatoes, de-seed and chop the peppers and peel the onion and cut into wedges.
  3. Put all the vegetables in a roasting dish and roast for half an hour: they should be soft and charred at the edges.
  4. Put the vegetables and their juices, the stock, ketchup and basil in a liquidiser or blend until smooth.
  5. Season, re-heat if necessary and serve with a little basil on top.

(This soup freezes well, and you can use dried basil if you don’t have fresh.)

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