With the weather here in the UK being the coldest we’ve know for a good few years, I’ve been craving something to warm me up in ways that thermals just don’t cut it.  Whilst we have made massive progress with renovating our beautiful new home, replacing the old and draughty windows isn’t quite at the top of our list yet.  I remember shivering my way through last winter and it was nowhere near as cold as this one is turning out to be!


So soup seemed like the order of the day and my tastebuds were telling me they fancied a traditional tomato soup but one that would satiate me as well as warm me.  I trawled the internet searching for the perfect recipe, but struggled to find exactly what I was looking for.  Usually I like to personalise recipes, but this called for something a little extra.  And I think my creativity paid off as the end result is a wonderfully tasty yet filling tomato soup which has rewarded me with three lunches this week.  I’m certain another batch will be whipped up very soon for the whole family to enjoy.  I hope you like it too.



  • 1 tbsp mild coconut oil
  • 2 medium onions or 1 large onion
  • 2 stalks of celery
  • 2 carrots
  • 3 cloves of garlic
  • 1 tablespoon of Herbs de Provence
  • Freshly ground pepper
  • 500g organic passata
  • 1.2 litres of organic yeast free vegetable stock
  • 1 tablespoon of tamari
  • 1 tablespoon of red wine vinegar


  1. Warm the coconut oil in a large pan before chopping the onion, carrot and celery and adding to the pan. Gently simmer for 10-15 minutes until the onion has turned translucent and the celery and carrots have started to tender.
  2. Crush the garlic and add to the pan along with the Herbs de Provence and freshly ground pepper. Stir through and allow the flavour and aroma of the herbs and garlic to release for one minute.
  3. Finally add the passata, vegetable stock, tamari and red wine vinegar. All to simmer for 25-30 minutes before removing from the heat and blending with either a hand held blender, Magimix or equivalent.
  4. Pour into soup or pasta bowls and serve with gluten free bread or a side dish of kale and broccoli or asparagus.

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