I Say Tomato, You Soy Tomato Soup

Cooking time
Serves1-2 people
Vegans Gluten-free diets

Tomatoes and ginger. With an added kick of salty soy sauce you've got a seriously addictive dish. Here we've whizzed the trio into a soup but experiment and try the combo with risotto, noodles, or in salads. Red pepper to hand? Add it to the mix.

16 ratings


  • 500g tomatoes (any size but larger ones will take longer to cook)
  • 1 smallish onion (white or red)
  • A drizzle of olive or sesame oil
  • 1 tsp ginger, freshly grated
  • 1 tsp soy sauce
  • 1/2 - 1 mug of veg stock or miso soup
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1. Preheat the oven to 200°C/Gas 6.
2. Arrange the tomatoes on a roasting tray. Halve large tomatoes.
3. Quarter the onion. Trim and peel. Tuck the pieces amongst the tomatoes. Drizzle with just enough oil to gloss.
4. Roast for 30 mins, or till it’s all meltingly tender.
5. Tumble toms, onions and any juice in a food processer or blender. Add the ginger. Whiz till puréed. Add the soy and 1/2 mug of stock or broth. Whizz. Taste. Add more soy to taste, and more stock/broth if needed.
6. Pass through a sieve if you want a smooth soup. Warm through and blast those winter sniffles away.
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