Easy Roasted Tomato Soup with Grilled Cheese (duh)

What could be better than a one-pot meal that makes for delicious left overs?! Be prepared to love this soup, I promise its delicious and easy to make. Of course it pairs nicely with a yummy grilled cheese. Just like that, you’ve got the perfect meal for those cold winter days.

It all starts with roasting a handful of cherry tomatoes in the oven at 400F for about 10 minutes. Meanwhile prepare everything else for the soup, throw it all in a pot, let it simmer and voila! Dinner is served. Oh yes, Its hardy enough to serve for dinner because its packed with minced turkey, spinach, mushrooms and noodles. If you have picky eaters at the table you could easily leave out the mushrooms or substitute it with any other vegetable you like.


-1 jar of passata
-1 container of low sodium chicken stock (900 ml)
-2 cloves garlic
-1 small white onion
– 2 sprigs fresh sage
-2 sprigs fresh tarragon
-1 pinch dried oregano
-2 handfuls baby fresh spinach
-1 handful of cherry tomatoes
-1 container cremini, sliced
-2 tbs olive oil
-1 small pack on minced turkey (450g)
– salt and pepper to taste
-1 cup cooked noodles (optional)
-Grated parmesan to top (optional)


Pre-heat the oven to 400F. Line a baking tray with tinfoil, drizzle 1 tbs of oil on the tray. Add the cherry tomatoes and use your hands to coat them in the oil. Season with salt and pepper and put it in the oven.

Meanwhile, mince your garlic and finely chop the onion. Add them to a large pot on medium high heat with the remaining 1 tbs of oil. Stir enough so it doesn’t stick. Next add the turkey. Use a wooden spoon to break it apart. Stir it to combine the onion and garlic with the turkey. Stir occasionally so the turkey can cook through. After 5 minutes or when there is no more pink turkey meat, add the passata, chicken stock and stir. Turn the heat down to medium low. Cover with the lid and let it simmer.

At this point the tomatoes should be blistered nicely. Remove them from the oven and put them down on a trivet. This is when I like to add the fresh savoury and tarragon. Let the tomatoes and herbs sit for 5 minutes.The heat from the tray releases their flavours. If you add them while the tomatoes are roasting they will burn.

Add the roasted tomatoes, savoury, tarragon and oregano to the pot, cover and let it simmer for another 15 minutes. Then add the mushrooms and spinach, cover and cook for another 5 minutes. Lastly, add the precooked noodles and its done! It should be perfectly seasoned but taste to make sure and add more salt/pepper if needed. Enjoy!

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