This soup is honestly the nicest soup I have made in a long time! It’s really easy to make, I just roast the tomatoes and peppers in the evening when I’m making dinner and make the soup the next day. This soup makes the perfect vegan lunch when served with a crusty baguette and maybe a little side salad.
Roasted Red Pepper and Vine Tomato Soup
- 3 Romano peppers chopped into large segments and deseeded
- 1 kg Ripe Vine Tomatoes halved and cores removed
- 8 Large garlic cloves peeled
- 1 Tbsp Dried Oregano
- 3 Tbsp Olive oil
- 700 ml Vegetable stock
- 1 Tsp Paprika
- 2 Tbsp Tomato Puree
- Salt and Pepper
Preheat the oven to 180 degrees and line two baking trays with greaseproof paper
Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper
Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays.
Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.
Use a handheld blender to blend the soup until it is smooth.
I bulk make this now and freeze it to grab out at lunchtime for a easy healthy lunch.
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