Tomato soup in bowls topped with cream and herbs.


Serves 4. Print Recipe Here.

1.4 Kg (3 Pounds) of Tomatoes
4 Tbsp. Oil
2 tsp. Sea Salt
1 tsp. Black Pepper
1 Onion, Chopped (about 1 cup)
5 Cloves garlic, peeled and roughly chopped
1 Stalk of Celery Chopped (about ⅓ of a cup)
1 tsp. each Dried Thyme and Oregano
¼ Cup Fresh Basil Leaves
½ Sunflower Cream
4 Cups Veggie Stock
Sea Salt and Pepper to Taste


1 Cup Raw Sunflower Seeds, soaked in boiling water for at least 1 hour
¾ Cup Water

  1. Begin by soaking the sunflower seeds and set aside. Next, chop your tomatoes. If you have larger ones like Roma or beefsteak, cut them in ¼. Little ones like cherry tomatoes can be  cut in half or roasted whole. Arrange the tomatoes on a parchment lined baking tray and drizzle with 3 Tbsp. of the oil and sprinkle with the 2 tsp. salt and 1 tsp. pepper. Roast in a 190 C (375 F) oven for 45 minutes to 1 hour. This step can also be done a day or two ahead of making the soup.
  2. After the tomatoes are roasted, you can begin to make the soup. Heat a large pot over medium heat. Add the remaining 1 Tbsp. of oil and the onion. Cook just until the onion begin to turns soft. Add the garlic, celery, and dried thyme and oregano and gently cook for another minute or two until the garlic begins to become fragrant. Next add the tomatoes and the veggie stock. Bring this mixture to a boil, then cover and let simmer for 40 minutes.
  3. When the soup is cooking make the sunflower cream. Drain the soak sunflower seeds and discard the water. Add them to a blender with ¾ cup of fresh water. Puree until smooth
  4. Once the soup is cooked, add the fresh basil and puree with either an immersion blender or in batches in a blender. Stir in the ½ cup sunflower cream and season with salt and pepper to taste.
  5. Serve with remaining sunflower cream and any fresh herbs you like.


  1. Wow, delicious and visually stunning soup!!! It’s the dead if winter here in Alberta Canada, and even with store bought tomatoes this was great! Now I’m longing for the summer to make this with garden tomatoes and basil! Your pictures are just beautiful!

  2. Ohhhh Sophie this is so dreamy! I love the quiet end of summer when everyone is trying to hold on to the heat and fresh produce, but I have to admit the drizzly weather is going to come as a bit of a relief 😉 . Love reading your words as always, hope we can hang again soon! xx

    1. Thank you so much, buddy! I hope you're going to love the west coast rain. It's so gorgeous especially outside of the city (and so good for tea, cat cuddles, and reading)

  3. This tomato soup looks amazing! Love that you used sunflower seeds instead of cashews to make this creamy dreamy. Can't wait t try this recipe out!

  4. I think this time of year is just magical, especially if you are into food. The light is softer and breeze is cooler and I feel a deep sense of connection to the produce. Golden tomatoes and creamy corn and sweet stone fruit, it all goes together so well. I loved reading your words here Sophie, and I happy to hear that your garden has somewhat survived a tough summer. This nights and mornings are cool here now, and a roasted tomato soup sounds like just the thing. Thanks for the nudge x

    1. Perfectly said, Jodi! I hope you and the family are settling in to late summer-early fall nicely. I'm totally looking forward to more and more soups to come <3

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