Delicious tomato soup is a winter staple. Try this easy recipe for the ultimate homemade version of a classic favourite.


  • 4 x 400g tins whole Italian tomatoes
  • 3t soft brown sugar
  • 1T fennel seeds
  • 1T cumin seeds
  • 2T minced garlic
  • 3T fresh ginger, chopped
  • 5T olive oil
  • 1T cinnamon
  • 30g coriander
  • 3 cups chicken stock
  • 2t salt, to taste
  • 1 cup thick plain yoghurt
  • ½ cup of basil pesto


1. Heat the oven to 180°C.
2. Sprinkle the tomatoes with the sugar, fennel and cumin seeds and roast for 20 minutes.
3. Fry the garlic and fresh ginger in the olive oil for 2 minutes, then add the roasted tomatoes, cinnamon and coriander. Add the chicken stock and simmer for 20 minutes.
4. Blend the mixture and return to the stove for 2 minutes, adding the salt.
5. Stir in the plain yoghurt just before serving topped with the basil pesto.

This recipe serves 8.