Roasted tomato soup with cheesy bread

Fresh and vibrant tomato soup with the most morish quick make bread to dip into. A real bowl of nutritional comfort.


For the loaf:

  • 365g of self raising flour
  • 1/2 teaspoon of bicarbonate of soda
  • 1 tsp of mustard powder
  • 1/2 tsp of mixed dried herbs
  • 130g of grated cheddar, plus extra for on top (*Vegan cheese)
  • 300ml of buttermilk (or stir 1tbsp of lemon juice into 300ml of milk and set aside for 5 mins before using – can sub the milk for soy milk to make DF*)

For soup:

  • Approx 14 salad tomatoes
  • 1 tsp each dried thyme & oregano
  • Black pepper
  • 4/5 garlic cloves peeled
  • 1 tbsp garlic infused oil
  • 1 low salt veg stock cube


Slice the toms in half and place on a roasting tray cut side up. Sprinkle over the herbs, pepper, oil and garlic and bake at 200d/370f fan oven for 45-60 mins.

For the bread – mix the flour, mustard, herbs, cheese and bicarb of soda together in a large bowl, make a well and pour in the buttermilk. Mix together with a spoon and tip out onto a clean surface to quickly form together into a ball – don’t over work it. Pop on a lined baking baking tray, flatten slightly and sprinkle over more cheese.

Bake for 25-35 minutes till crisp on the outside and the loaf sounds hollow when tapped.

To finish the soup – transfer the roasted tomatoes to a saucepan, crumble in the stock cube and cover with boiling water. Simmer for 5 mins before removing from the heat & pureeing till smooth (add more water if desired.) Taste – if it’s too sharp for your palette – add a teaspoon of sugar and allow to dissolve. It’s now ready to serve.

Suitable from 6 months. Cut the bread into fingers strips and half soak in the soup to serve for baby. Baked and cooled bread will freeze for up to 3 months.

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