Roasted Tomato, Basil & Almond Garlic Soup

Tired of sour, watery tomato soup or versions loaded with heavy cream? This roasted tomato soup is our signature winter bowl, and it is creamy without a drop of cream. Instead of simply boiling the tomatoes, we pan-roast them with garlic and onion until they pick up a light char, which brings out a deep, sweet and gently smoky flavour. For creaminess, we blend roasted almonds into a smooth almond cream that thickens the soup naturally. The result is a cosy, café-style bowl that is lighter than cream-based soups and completely free from refined white flour.Serves: 2Prep time: 5 minutesCook time: about 15 minutesDiet: no cream, no refined flour, gluten-free; vegan when made with olive oilIngredients4 large ripe red tomatoes (about 500g), roughly chopped7–8 garlic cloves, peeled1 small onion, roughly chopped8–10 almonds: our hero ingredient for the almond cream5–6 fresh basil leaves, plus extra to garnish1 tsp olive oil or butterFreshly ground black pepper and pink Himalayan salt, to taste2 cups (480ml) water, plus 3 tbsp for the almond creamMethodStep 1: Roast for FlavourHeat 1 tsp olive oil or butter in a wide frying pan over a medium heat. Add the tomatoes, onion and garlic and cook for 8–10 minutes, stirring now and then, until softened with a few charred spots. Add the almonds for the last 4 minutes so they toast without burning. That light char is where the deep, smoky-sweet flavour comes from.Step 2: Make the Almond CreamLift out only the toasted almonds and blend them with 3 tbsp water until completely smooth. A small blender or spice grinder works best. This creamy paste is our healthier swap for double cream (heavy cream).Step 3: Make the Soup BaseBlend the roasted tomatoes, onion and garlic into a smooth purée. Pour it into a saucepan, add 2 cups (480ml) water and simmer for 5 minutes.Step 4: Finish and ServeStir the almond cream into the soup and simmer for 1 more minute. You will see it turn thicker and creamier straight away. Season with salt and pepper, tear in the basil, and serve hot with a few extra basil leaves on top.Why Our Roasted Tomato Soup Is DifferentTypical Tomato SoupOur Roasted Tomato SoupThickened with heavy cream and refined flourNo cream and no refined flour, just a smooth roasted almond creamCan taste sharp and sour from boilingSweet and gently smoky from pan-roastingOften high in saturated fat from creamLighter, with fats coming mainly from almonds and olive oilWhy This Soup Is Perfect for WinterWarming and comforting: Garlic and black pepper give the soup a gentle warmth that makes it a lovely bowl for cold evenings.Full of tomato goodness: Tomatoes naturally contain lycopene, an antioxidant plant pigment; cooking tomatoes with a little fat helps your body absorb it.Creamy but lighter: Swapping double cream for almonds saves calories and saturated fat while keeping the soup creamy. Almonds also add a little plant protein, vitamin E and unsaturated fats.Plenty of vegetables: Each bowl provides a generous serving of tomatoes and onion towards your daily veg.No bread croutons needed: For crunch, top it with butter-roasted makhana (fox nuts), made the same way as the makhana pops in our High-Protein Chicken Corn Soup.This soup is a nourishing part of a balanced diet; it is not a treatment for colds, flu or any other condition.Nutrition (Approximate, Per Serving)Calories: around 140 kcalProtein: around 4gFibre: around 4gFat: around 7g, mostly unsaturated from the almonds and olive oilBy comparison, adding just 2 tbsp of double cream per bowl would add roughly 100 kcal. Figures are estimates and will vary with your ingredients.Storage and Make-AheadMake the roasted tomato purée and the almond cream ahead and store them separately in airtight containers in the fridge for up to 3 days. When you are ready to eat, combine, add water and heat until piping hot. The finished roasted tomato soup can also be frozen (without the basil) for up to 2 months.Tips and SwapsOut of season? Use a 400g tin of good-quality plum tomatoes; roast the onion and garlic first, then add the tinned tomatoes for 5 minutes.Sweeter tomatoes: If your tomatoes are very sharp, a small pinch of sugar or a little roasted red pepper balances them nicely.Oven method: Roast everything on a tray at 200°C (180°C fan / 400°F) for 20–25 minutes for an even deeper flavour.Lighter still: For a clear, broth-style option, try our Lemongrass and Chia Clear Vegetable Soup.Allergy NoteThis recipe contains almonds (tree nuts) and, if you use butter, dairy. For a nut-free version, blend 2 tbsp sunflower seeds or a small boiled potato instead of the almonds.