Seeded Roasted Tomato Soup
Silky tomato soup finished with a crunchy pumpkin and sunflower seed topping.
⏱ 50 min · 🍽 4 servings · by Naturalition
Ingredients
- •1 kg Ripe tomatoes, halved
- •1 Onion, quartered
- •4 cloves Garlic
- •2 tbsp Olive oil
- •2 cups Vegetable stock
- •2 tbsp Pumpkin seeds
- •2 tbsp Sunflower seeds
Method
1. Roast tomatoes, onion and garlic with oil at 200C for 35 minutes.
2. Blend with stock until smooth and warm through.
3. Toast seeds in a dry pan 2 minutes.
4. Ladle soup into bowls and scatter seeds on top.
Learn about the seeds
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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