Roasted Tomato & Red Pepper Soup
(4.8/5)
Servings
6
Prep Time
10
Cook Time
40
About This Recipe
Roasting the vegetables first creates a depth of flavour that masks the absence of legumes or thickeners.
As seen in the JVS Pesach recipe book 2026!
Ingredients
1kg ripe tomatoes, halved
3 red bell peppers, deseeded and quartered
1 head of garlic (top sliced off)
1 onion, quartered
500ml vegetable stock
2 tbsp olive oil
2–3 sprigs fresh thyme
Salt, to taste
Instructions
1
Place tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil and salt.
2
Roast at 200°C for 35–40 minutes until charred.
3
Squeeze the roasted garlic cloves out of their skins into a pot. Add the roasted vegetables and tray juices.
4
Add the stock and simmer for 10 minutes.
5
Blend until silky smooth.
Categories & Tags
soupvegetarianGFNFvegan