Roasted Tomato & Basil Velvet Soup
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
A rich, velvety soup roasted to concentrate the tomatoes' natural sweetness, finished with fresh basil and a drizzle of olive oil.
Ingredients
- 600g ripe plum tomatoes, halved
- 1 medium onion, quartered
- 4 garlic cloves, unpeeled
- 3 tbsp extra-virgin olive oil
- 500ml vegetable stock
- 1 tsp sugar
- Small bunch of fresh basil
- Salt and white pepper
Method
- 1
Preheat oven to 200°C. Arrange tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and roast 25–30 minutes until lightly caramelised.
- 2
Squeeze garlic from skins. Transfer all roasted vegetables to a blender with stock and sugar.
- 3
Blend until completely smooth. Pass through a fine sieve for a perfectly velvet texture.
- 4
Return to a saucepan, season with salt and white pepper, add torn basil leaves, and warm gently.
- 5
Serve in warm bowls with a drizzle of your best olive oil.
Phase 1: Days 1–3 (Liquid only)
What you can eat now
During days 1-3 your mouth needs complete rest. Stick to room-temperature or cool liquids, smooth soups, broths, fruit juices with no pulp, and dairy smoothies. Nothing that requires any chewing at all.
💡 Tip
For extra richness, stir in a tablespoon of mascarpone before serving.
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