Wellbeing with Nutrition
Nurturing the Mind and Body

My roasted tomato and basil soup contains plenty of fresh basil. Basil adds a delicious flavour and aroma plus there are many health benefits from regularly consuming fresh basil. Basil is anti-inflammatory and helps to prevent digestive upsets like bloating and spasms. Rich in beta-carotene and vitamin C, basil helps to protect cells from damage. Basil also contains vitamin K, essential for bone growth, blood clotting and wound healing.

Tomatoes and Nightshade Sensitivity

Some people are sensitive to nightshade plants like tomato, potato, chilli peppers, sweet peppers and aubergines. Nightshade plants contain solanine, which can stimulate calcium to build and crystallise in joints and muscles causing pain, inflammation and stiffness. If this is the case then try replacing the tomatoes with beet roots instead.  

On a positive note, tomatoes have health supporting benefits including:

  • They are a source of antioxidants: beta-carotene, lycopene, vitamin C and E, which help to prevent cell damage
  • They contain manganese, an important co-factor of energy production and blood sugar management within the body
  •  A source of potassium, which helps to maintain blood pressure and cardio-vascular health.


5-6 tomatoes
Bunch of fresh basil
1 onion
1 garlic bulb
3 cups of vegetable broth or bone broth 
1 tablespoon organic butter ghee  
Unprocessed salt such as Celtic sea salt or Himalayan salt to taste (optional)
Spices of choice, I used black pepper (optional)
Dried herbs of choice, I used oregano, marjoram (optional)


  1. Peel garlic and onion, chop onion and tomatoes into medium slice
  2. Arrange garlic and all chopped vegetables in a thin layer on a baking tray.
  3. Pour over melted ghee and sprinkle with herbs of your choice. 
    I used dried marjoram and oregano and mixed with my hands to evenly distribute the herbs and ghee
  4. Bake in oven at 180OC for 10-15 minutes until vegetables have softened and juices are releasing
  5. In a pan bring vegetable or bone broth up to the boil and then add the roasted vegetables.
    I always add a homemade bone broth to all my soups, it makes them taste great and adds bone building minerals at the same time.
  6. Add salt to taste and spices of your choice . I added Himalayan salt and black pepper
  7. Bring soup to the boil then turn heat down and simmer for 5 minutes or until the vegetables are tender
  8. Add fresh basil then switch off heat
  9. Finally blend to your desired consistency.