Recipe for Roasted Tomato and Split Pea Soup with Homemade Rye Bread

Roasted Tomato Split Pea Soup

We have had a little burst of Indian Summer here in London and this means that it is time to put off making green tomato chutney as there is just the outside chance that a few more tomatoes will ripen before the frost sets in.  With that in mind, here is a recipe for roast tomato and split pea soup, made with the very last of the summer’s tomatoes.


Roasted Tomato and Split Pea Soup

Meal type Basil, Garlic, Peas, Tomatoes
Season Spring, Summer


  • 40 cherry tomatoes straight out of the garden
  • 2 cloves of garlic
  • Handful of basil
  • 2 tablespoons of olive oil

  • 1 cup of split yellow peas
  • Water, salt, pepper


1 Pop the tomatoes in a roasting pan and add some salt, pepper, garlic and the olive oil an the basil.
2 Roast at 200 C/400 F for 40 minutes.
3 While the tomatoes are roasting, pop the split peas into a large pot or a pressure cooker and cover with at least 3 inches (10 cm) of water and let them soak.
4 When the tomatoes are done, scrape them into the pot with the split peas and then bring to a boil and simmer for 20 minutes (5 in a pressure cooker).
5 Blend with a hand blender, check seasoning and add more water to adjust the texture to soup rather than baby food if it is too close to baby food for your liking.
6 Serve garnished with some chopped chives and home made rye bread croutons.


You can find the recipe for rye bread here.

To make croutons, simply slice the bread and let it get stale by leaving it over night on a cooling rack.  Cut it into cubes and fry it quickly in butter or olive oil with a bit of salt.

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