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Tomato + Cannellini Soup

Tomato + Cannellini Soup
  • blend
  • cook
  • mix
  • eat



  1. Heat oven to 220’c fan forced.
  2. Roughly dice tomatoes and place in an oven tray along with drained cannellini beans, drizzle with olive oil and season with salt and pepper.
  3. Place the tray in the oven and roast for 20 – 25 minutes or until the tomatoes are golden and soft.
  4. Place the cooked tomatoes and cannellini beans in a blender and blitz with the Rokeby Natural Probiotic Yoghurt to create a creamy soup.
  5. Serve hot, topped with extra Rokeby Natural Probiotic Yoghurt and fresh basil.