Michelle's Freefrom Sundried Tomato Soup

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Serves 6


  • 4-6 cloves garlic, peeled and sliced
  • 3 tbsp olive oil, from the tomatoes if you use sundried tomatoes in oil, otherwise just normal olive oil
  • 50g / 2 oz sundried tomatoes, chopped
  • 400g / 14 oz baby tomatoes
  • 500g / 1lb 2oz old potatoes
  • 1.2 litres / 40fl oz stock
  • 200ml / 7fl oz Marsala or red wine
  • sea salt and freshly ground black pepper


  1. Gently fry the garlic in the oil for 4-5 minutes until it has softened.
  2. Add the sundried and baby tomatoes, the potatoes and the stock.
  3. Bring to the boil, cover and simmer for 25-30 minutes or until the potatoes are cooked.
  4. Purée in a liquidiser, return to the pan, add the Marsala and season to taste.
  5. Reheat to serve but do not boil.

Serves 6 - per portion
151cals - 8g protein
9g total fat - 1.5g sat / 4g mono / 0.6g poly
3.5g carbohydrate of which 2.5g sugar
0.9g fibre - 411mg sodium / 1.1g salt
10mg calcium

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