Roast tomato and garlic soup

Servings: 4 Prep time: 15
Difficulty: Medium Cooking time: 10
Author: My Dairy-Free Dream Total time: 25

A wonderful warming soup for the winter months. The addition of garlic and chilli helps support circulation and immune health so this is a great dish to ward off colds and flu. Adding Rice Dream creates a wonderful creamy texture to the soup without the need for cream.


1 head of garlic
1 red chilli, deseeded
2 tbsp olive oil
450g (1lb) vine ripe tomatoes, quartered
1x400g/14oz can butterbeans, drained and rinsed
1 tbsp lemon juice
1 tsp vegetable bouillon stock powder
200ml/7floz Rice Dream calcium enriched
Salt and freshly ground black pepper
Sprig of basil to garnish


  1. Preheat the oven to 200ºC, gas mark 6.
  2. Separate and peel the cloves of garlic.
  3. Place the garlic and chilli in a roasting tin and drizzle with olive oil.
  4. Bake in the oven for 10 minutes.
  5. Add the tomatoes to the baking dish and cook for a further 15 minutes until the garlic is lightly browned and the tomatoes are soft.
  6. Place the beans, lemon juice, vegetable stock powder and Rice Dream in a blender with the roasted vegetables.
  7. Puree until smooth and creamy.
  8. Pour the soup into a clean pan and heat through.
  9. Season to taste.
  10. Ladle into bowl and garnish with a sprig of basil.


Per serving:

Calories 146kcal
Protein 4.7g
Carbohydrates 17.9g
of which sugars 7.1g
Fat 6.1g
of which saturates 0.8g
Salt 1.9g

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