Soup / Mediterranean
Roasted Tomato Red Pepper Soup
Roasting tomatoes, red peppers and garlic brings sweetness and browned edges to this smooth soup. Blend with vegetable stock and fresh basil.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Toss tomatoes, peppers, onion and garlic with oil, salt and pepper on a baking tray.
Roast for 30–35 minutes until the peppers are soft and the tomato edges are browned.
Transfer vegetables and their juices to a saucepan. Add stock and simmer for 5 minutes.
Add basil and blend until smooth using an immersion blender; season to taste.
0 of 4 steps complete
A little kitchen know-how
- Keep the tray juices, which contain much of the roasted tomato flavor.
Make it yours & keep it well
Blend in 150 g cooked white beans for a thicker, still vegan soup.
Storage: Refrigerate for 3 days or freeze for 3 months.
Estimated nutrition per serving
220 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
Blend in 150 g cooked white beans for a thicker, still vegan soup.
Keep the good food coming.
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