Creamy Roasted Tomato Soup – 2sp

I usually associate a warming soup with winter but for lunch prep, a soup is one of the easiest things to wizz up and keep in the fridge or freezer for a quick and easy option. Keen to create a more summery soup, I thought I would take advantage of the lovely tomatoes that are in the shops at the moment and the result was delicious!

Creamy Roasted Tomato Soup

Serves 4 = 2sp per serving


2 punnets of salad tomatoes, halved (around 12 large salad tomatoes)

4 cloves of garlic, skins on and lightly crushed

1 large onion,  peeled and finely sliced

1/2 jar of roasted peppers, roughly chopped

2 tsp paprika

Pinch cayenne pepper

1/2 tsp salt

1 vegetable stock cube

4 tbsp elmlea single cream

Handful of fresh basil, roughly torn

2 tbsp fresh parmesan, grated finely


Pre heat the oven to 180c.

Pop the tomatoes, cut side down into a large roasting tray, season with salt and pepper, drizzle with a little balsamic vinegar and scatter the garlic cloves into the tray. Roast uncovered in the oven for 40 minutes.

Meanwhile, take a large sauce pan, heat to medium and spray with 1kal. Fry the onion until it starts to soften (add a little water if the pan gets a little dry), then add the sliced peppers, paprika, salt and cayenne pepper. Fry for another few minutes and then add the vegetable stock cube with 600ml boiling water.

Remove the roasting tray from the oven and add the tomatoes to the pan. Squeeze the roasted garlic out of the skin, discard the skin and add to the garlic and any juices left in the baking tray into the pan. Bring the soup to the boil and then reduce to a simmer. Simmer for 10 minutes and then remove from the heat.

Blend (using either a food processor or stick blender) and then add the elmlea and parmesan. Stir to combine and then add the basil. Season to taste with salt and pepper.


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11 thoughts on “Creamy Roasted Tomato Soup – 2sp

  1. Alison says:

    Just made this after my partner brought me a huge basket of tomatoes.
    Have to say this is a gorgeous soup.. love this site & all the recipes ❤️
    It is really helping me with my weight loss journey.. Thankyou.

  2. Sarah says:

    I made this soup yesterday and it is delicious. I’ve been using your recipes since January and each has been a hit. I particularly like the cod with Romesco sauce and the Jamaican Brown Chicken Stew. Thank you.

  3. Michele Haslam says:

    I have made this soup twice now. It’s delicious. I used natural low fat yoghurt instead of the cream to save points.
    Thankyou for all your recipes they really do help with my weight loss journey . Not only for myself but all the family enjoy your recipes xx

  4. Karen says:

    Just made this soup for tonight’s starter – it’s absolutely delicious! I added a small thinly sliced potato when I was cooking the onions as a substitute for adding the cream later. Your recipes are fab Laura. I’ve tried quite a few and have never been disappointed.

  5. Claire says:

    Thank You soo much for this recipe! I put the ingredients in the ww recipe builder on the app and its working out at 3sp per portion? I think I might be pointing it wrong though? I have pointed:
    1/2 jar roasted Peppers (4sp) [Tesco]
    4tbsp Elmea Single Cream (4sp)
    2tbsp Parmesan Cheese (4sp)
    1 x Oxo Vegetable Stock Cube (1sp)
    Just wanted to check if I’m pointing wrong or should I record it as 3sp?
    Thanks sooooo much again, it’s my favourite homemade soup so far and I’ve tried loads!

  6. Muchacha says:

    I’ve been serving this cold in this current hot weather and it’s equally delicious. Gazpacho always calls for quite a lot of olive oil and eating this soup cold is a much lighter option.

  7. Karen Entwistle says:

    This soup is so nice . I have passed recipe onto a friend who is on SW and she now takes it into work each day ! Just bought my daughter the WW soup maker , how would you suggest this could be made in that so as not to change flavour ?

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