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.