🍅 Roasted Tomato, Red Onion, Garlic & Basil Soup (with Red Lentils)
A comforting, hearty soup that’s bursting with roasted flavor — perfect for a cozy autumn day! Even if you’re not a fan of tinned tomato soup, this fresh, slow-cooked version will change your mind.
🔹 Ingredients
◾ 10 ripe tomatoes, quartered
◾ 1 whole bulb of garlic, halved horizontally
◾ 1 red onion, diced
◾ Olive oil, for drizzling
◾ Salt & ground black pepper, to taste
◾ Sprinkle of dried basil
◾ 1 chicken stock melt (or skip for vegetarian)
◾ 1 vegetable stock cube
◾ 1 handful red lentils, rinsed
◾ 300 ml boiling water
◾ 1 handful fresh basil (stalks and all)
🔹 Instructions
1️⃣ Roast the Veggies:
👉 Place tomatoes, halved garlic bulb, and diced red onion on a baking tray.
👉 Season with salt, pepper, and a sprinkle of dried basil. Drizzle with olive oil.
👉 Roast at 200°C (400°F) for 40 minutes until soft and caramelized.
2️⃣ Slow Cook:
👉 Transfer roasted veggies to the slow cooker.
👉 Squeeze in half the roasted garlic cloves (you can add more if you love garlic).
👉 Add the chicken stock melt, vegetable stock cube, rinsed red lentils, and boiling water.
👉 Stir in fresh basil and season again with salt and pepper.
👉 Cook on HIGH for 3 hours.
3️⃣ Blend & Serve:
👉 Use a hand blender to blitz the soup until smooth.
👉 Taste and adjust seasoning as needed.
👉 Serve hot with crusty bread or a swirl of cream (optional).
🔹 4 Tips for Perfect Soup
✅ Roast well: Deep roasting adds sweetness and reduces acidity — don’t rush this step!
✅ Balance the flavor: A splash of balsamic vinegar or a pinch of sugar can enhance the tomato flavor.
✅ Texture control: Add more water or broth for a thinner soup, or extra lentils for a thicker one.
✅ Make it vegan: Simply skip the chicken stock melt and use vegetable stock only.
🌿 Result: A velvety, flavorful soup that’s wholesome, filling, and perfect for autumn — proof that homemade beats tinned every time! 😌
