Roasted tomato & avocado Soup
Recipe type: Soup
Serves: 2
  • 450g small vine tomatoes
  • 2 cloves of garlic crushed
  • ½ small onion
  • 1 small celery stick
  • 1 tbsp balsamic vinegar
  • ½ ripe avocado
  • Handful of basil
  • Cup of water
  • Maldon sea salt
  • Black pepper
  • Olive Oil
  1. Pre-heat fan oven to 180oc
  2. Half the tomatoes, keeping a few of the green tops (they add a delicious flavour)
  3. Add to a bowl with the crushed garlic, sprinkle of salt & black pepper & 1tbsp olive oil
  4. Mix well then place on baking tray lined with baking paper (I always use baking paper over foil)
  5. Place in the oven for 20 mins
  6. Thinly slice the onion & celery and add to a sauce pan with a sprinkle of salt and glug of olive oil (or ghee).
  7. Cover and place on low heat so the onion and celery can soften
  8. After 5 minutes add balsamic vinegar and replace lid
  9. Continue to cook until onion is soft and vinegar has reduced, could take 15 mins, be careful it doesn’t get too hot and burn.
  10. When the tomatoes are ready add them to the sauce pan with all of there juice, mix together and add the basil.
  11. Transfer all the contents of the saucepan to a high speed blender, with the avocado & cup of water
  12. Blend on high speed until completely smooth, you may want to add a bit more water to reach the desired consistency depending on your personal preference.
Recipe by The Nutrition Kitchen at