Ruby Red Cherry Tomato and Ginger Soup

Ruby Red Cherry Tomato and Ginger Soup

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In honour of Comic Relief’s Red Nose Day, March 13th, I wanted to share some red themed recipes from my kitchen!

This tomato soup recipe is rich in flavour and can be served hot or cold – which suits the temperamental weather we’re having here in Belfast! I’ve steered clear of using traditional flavours like garlic and oregano in this recipe and used cinnamon and fresh ginger instead to give a warm, spicy base to the soup.

The cherry tomatoes are roasted in Broighter Gold‘s cold pressed lemon infused rapeseed oil to give a subtle hint of lemon without making the soup too acidic. If you haven’t tried cooking with rapeseed oil yet, try substituting olive oil for this excellent locally produced rapeseed oil for a more subtle flavour without an overpowering after-taste. It also makes a lovely base for a salad dressing, so with spring trying to rear it’s sleepy head, you should have ample opportunity to taste it soon!

I’ve been using Broighter Gold’s oils to make mayonnaise for salads, burgers and croquettas. Their award-winning range includes rosemary & garlic, lemon infused, basil infused and chilli infused oils and when whisked up with a few free range egg yolks, it will give you the most delicious, bright golden mayonnaise – I promise I’ll share the recipe here soon!

Ruby Red Cherry Tomato and Ginger Soup

Preparation time : 5 minutes

Cooking time: 1 hour

Calories per serving: 135

Serves: 2-4


2 tins of peeled plum tomatoes

250g cherry tomatoes

250mL beef stock

2 tablespoon of Broighter gold lemon infused rapeseed oil

25g brown sugar

Freshly grated ginger

1tsp ground cinnamon

Salt & Pepper seasoning

Fresh basil


Mix the cherry tomatoes, ginger, oil, brown sugar and cinnamon in an oven proof dish and cook in a pre-heated oven @180oC for 20 minutes.


While the tomatoes are cooking, empty two tins of tomatoes and tomato juice into a blender and add the 250mLs of beef stock and blend until smooth to form the base of the soup.

Bring the soup to a boil and reduce to a medium heat for 40mins-1hr until it starts to thicken and add the roasted cherry tomatoes just before serving.

Serve warm or cold with fresh basil and freshly baked Parmesan crusted poppyseed bread.

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