Roast Tomato & Garlic Soup

Why this is Peri-Perfect… This simple soup is a dream for midlife hormones - packed with lycopene-rich roasted tomatoes to support skin, heart, and cell health, and creamy silken tofu that sneaks in a full serve of plant-based protein to steady your blood sugar and mood. The garlic and olive oil add an anti-inflammatory punch, while the warmth and comfort of a blended soup help calm your nervous system after a long day. It’s light, soothing, and deeply nourishing - exactly what your peri body craves.

Ingredients (4 serves)

1.6 kg ripe tomatoes (about 10 large)

1 bulb garlic (whole, unpeeled cloves separated)

1 tbsp + 1 tsp olive oil (20 ml total)

Sea salt & cracked black pepper

400 g silken tofu (1 block)

2 cups (500 ml) low-sodium vegetable broth or water

1 cup fresh basil leaves, loosely packed (plus extra to serve)

Instructions

1.     Roast the veg:
Preheat oven to 200°C (400°F). Line a large tray with baking paper.
Slice tomatoes in half, toss with olive oil, salt, and pepper. Add the garlic cloves (still in their skins).
Roast for 30–35 minutes, until tomatoes are soft and caramelised and the garlic is golden and jammy.

2.     Blend it up:
Squeeze the roasted garlic from their skins into a blender. Add roasted tomatoes, silken tofu, broth, and basil.
Blend until smooth and creamy.

3.     Warm & season:
Pour into a saucepan and gently warm over medium heat. Adjust seasoning with salt and pepper to taste.

4.     Serve:
Ladle into bowls, drizzle with a touch of olive oil, and scatter with fresh basil leaves.

Per serve: 300 calories, 30 g protein, 18 g carbs, 12 g fat