Chef Ahmed’s Roasted Tomato & Basil Soup


A message from Chef Ahmed:

The first time I tried Tomato Soup I really loved it. We had it at The Grove (our favourite breakfast place in San Francisco).  We loved that restaurant so much we ate breakfast there every day we were in San Francisco! 

I tried to recreate the recipe yesterday and I think it turned out really good. I really loved this, and hope you do too.

Chef Ahmed

P.S: try it with grilled cheese, they go together so great! 


Ingredients (serves 6):

  • 10-12 large Roma Tomatoes

  • Red Onion, 1 large

  • Garlic, 2 whole heads

  • Olive Oil, 3 tablespoons

  • Balsamic Vinegar, 1 tablespoon

  • Vegetable Stock (1 Litre)

  • Basil (fresh), 1 cup 

  • Cashews, half cup or a handful

  • Tomato paste, 1 tablespoon

  • Red Chili Flakes, 1.5 teaspoons

  • Oregano, 1 teaspoon

  • Salt and Pepper (to taste)


  1. The first step is to cut the tomatoes in half and cut off the top of the garlic heads, then put them both on a baking tray, coat in olive oil and balsamic vinegar. Sprinkle salt + pepper on top. Set the oven to 400 degrees F for 40 mins.

  2. While the tomatoes and garlic are roasting in the oven, thinly slice the red onions.

  3. Heat olive oil in a large pot, add onions and cook on slow till caramelized. 

  4. Once tomatoes are cooked and garlic is roasted and soft, take out of the oven.

  5. Squeeze garlic out of skin and mash with a fork until it becomes a smooth paste, then add mashed garlic, roasted tomatoes, basil, salt, pepper, oregano and tomato paste to pot. Mix well. 

  6. Add in cashews. 

  7. Add in vegetable stock and mix well till the soup begins to simmer. 

  8. Use hand blender to smooth after a while.

Top with fresh chopped basil and grilled cheese sandwich.

Chef Ahmed