Tomato Soup

This recipe was created by Rachel of @inclusivefood

Olive oil spray
1kg/ 8 tomatoes, cut into wedges
4 tsp minced garlic
4 TBS tomato paste
1L/ 4 cups/ vegetable stock
3 TBS miso paste
Coriander or parsley leaves, to serve
Mt. Elephant Hemp & Olive Oil


  1. Place a large frying pan on high heat. Spray oil and pan roast the tomatoes and garlic seasoned with S&P for 5-10 minutes, or until juices are flowing and tomatoes have started wilting down.
  2. In a large stock pot (if not already added) add the tomato & garlic mixture, alongside the tomato paste & stock and simmer for 10 minutes. Add in the miso and blend to desired consistency 
  3. Top with herbs, Mt. Elephant Hemp & Olive Oil and enjoy with a toastie