Vegan Roasted Tomato & Pepper Soup

Having a day off work gives me the opportunity to find time to indulge in a little home cooking! So I was grateful to have the time this afternoon to knock up a lovely Winter soup, perfect for these cold London days & nights.

I plan on eating this for dinners at home this week. I find it so much easer to make a big batch of something at the start of the week & indulge in it for the following 4 or 5 days. And the great thing about this recipe is that although it is strictly for a soup, I also use it for a pasta sauce, to mix things up, so dinners don’t get boring.

This is super easy & quick. Here’s what you’ll need :

🌿 12 x salad tomatoes
🌿 5 x bell peppers, which ever are your fave
🌿 2 x red chillies
🌿 4 x garlic cloves
🌿 1 x white onion
🌿 1 x red onion
🌿 Rosemary, oregano & thyme
🌿 Salt & pepper
🌿 Balsamic vinegar
🌿 500ml x vegan vegetable stock
🌿 Water


And the method :

1. Preheat your oven to 180 C

2. Cut all the veg, chillies & garlic and put in a baking tray
– I had to split it across 2 trays

3. Mix in the herbs, seasoning & balsamic vinegar, then add about 1cm water
– I’ve been trying not to cook with oil recently and seeing as this soup was going to end up in my blender, I took the oportunity to cook in water and not oil

4. Roast in the oven for about 40-45 minutes, turning them every 15 minutes

5. When almost cooked, make 500ml of vegan vegetable stock and add to the roasted veggies once out of the oven

6. Blend
– Unless you have a mammoth blender, you’ll probably need to do this in batches

7. Serve or refridgerate until needed


And that is it. Quick with minimal effort & only a few ingredients – easy peasy!

Pasta sauce last night, soup tonight, I may even use it as the base of a stew later in the week….


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