Serves 10  


1200 grams vine-ripened tomatoes, halved 

4 tablespoons One Nutrition MCT oil 

2 tablespoon dried oregano or marjoram  

Himalayan salt and freshly ground black pepper 

20 grams (2) cloves garlic, finely grated 

1 large onion, finely diced (200 grams) 

80 grams celery, finely diced (1 stem) 

2 tablespoon tomato puree (50 grams) 

1.5 litre vegetable stock 

2 fresh buffalo mozzarella (250 grams) 

Handful fresh basil, torn 



  1. Preheat the oven to 160C. 
  2. Arrange the tomatoes in a baking tin, cut side up. Drizzle over 1 tablespoon of olive oilthen sprinkle ½ tablespoon oregano / marjoram and seasoning on top. Lightly massage, then place in oven and roast for 1 – 1 ½ hours, until softened and lightly charred. 
  3. Heat the remaining MCT oil in a large pan over low heat. Add garlic and gently cook for minutes, stirring occasionally. Add diced onion, celery and marjoram/oregano and cook for 10 minutes more. Add tomato puree, cook for 1 minute. Add the roasted tomatoes and stock and bring to the boil. 
  4. Reduce the heat and simmer for 20-30 minutes, until slightly reduced, add basil then blitz with a hand blender until smooth. Season lightly to taste. 
  5. When ready to serve, reheat soup gently, stirring occasionally. Do not boil for too long or it will lose some of its wonderful vibrant colour. 
  6. Pour into individual bowls and scatter with mozzarella and drizzle with extra MCT oil. 


Maggie’s Tip: Use this recipe as base for other soups, pasta sauce, meat sauce, fish sauce, dips and salsas.   

Per serving (approx.): 

Carbs  7 grams 

Protein 8 grams 

Fat 13 grams 

Fibre 2.5 grams