Roasted Tomato Soup with Walnut and Parsley Oil


Preparation info

  • Serves


    • Difficulty


Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

A good tomato soup is always a treat. Amazingly versatile, it’s delicious chilled or hot, and becomes party food with the addition of a dollop of plain yoghurt or a vegan substitute on the top. It’s amazing with this walnut and parsley oil.


  • 1 kg large vine-ripened tomatoes, quartered
  • 7 garlic cloves, finely chopped
  • 2 tbsp


  1. Heat the oven to 160°C/fan 140°C/gas mark 3.
  2. Put the quartered tomatoes in a roasting tin with the garlic and olive oil and season with salt and black pepper. Toss them to coat them in the oil, then roast in the oven for