Roasted Tomato Red Pepper Soup

A hearty all year round kinda soup with lots of variations!

Roasted Tomato & Red Pepper Soup (Serves 4-6)


  • 4 medium beef tomatoes cored and quartered
  • 3 red bell peppers deseeded and quartered
  • 2 small red onions, cut into wedges
  • 2 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, peeled
  • 400ml – 500ml  vegetable stock / water - less water if using coconut milk as an option
  • Fresh Basil Leaves
  • Oregano, Thyme, Rosemary or Paprika good dried herbs to season
  • Salt and pepper, to taste
  • Optional: Tomate Paste / Puree 2tbsp
  • Optional : Vegetable low sodium stock cube


  • On one - two baking trays place sliced peppers and garlic on one and sliced tomatoes and onion on another
  • Sprinkle with olive oil fresh basil, and dried herbs of your choice, salt , pepper .
  • Cover with parchment or foil and roast for 25-30 mins at 180 – 200C oven
  • Bring stock / broth to the boil and then toss in your roasted vegetables. Add your tomato paste. 
  • Reduce to a simmer for 10 minutes
  • Blitz and serve!


  • Add in 1 tin of coconut milk to soup when cooled for creaminess
  • Vary your herbs: basil / thyme / oregano / parsley / rosemary / cayenne pepper

Serving Ideas

  • Sprinkle some seeds and add a tbsp of natural yogurt / Greek style or coconut yogurt on top.
  • Add protein with 2-3tbsp of chickpeas or butterbeans
  • Crusty Sour Dough Bread Slices