Slow Roasted Tomato + Pepper Soup

This slow roasted tomato and pepper soup recipe is one of our staple go-tos when the weather gets colder. It is plant-based comfort in a bowl, paired perfectly with a hunk of sourdough bread. As always, simplicity is at the heart of our recipes, and this one if no exception! It is a one-tray wonder, with pretty much all of the ingredients chucked in a baking tray with a glug of olive oil and seasoning and then blitzed up to your desired consistency. It really is as simple as that! The beauty of this recipe is that it is super adaptable as well. You can use different coloured peppers and add in some other bits of veg you have to use up in the fridge so nothing goes to waste. Winner!

 

Ingredients

2-3 Large on-the-vine Tomatoes

2 Peppers (red, orange or yellow work well)

1 Onion (red or white)

2-3 Garlic Cloves

400ml Vegetable Stock

1-2 TBSP Olive Oil

Salt + Pepper to taste

Pinch of Chilli Flakes

 

Method

1. Preheat the oven to 200 degrees fan, and line a large baking tray with grease-proof paper.
2. Halve the tomatoes and onion, and halve, de-stalk, and de-seed the peppers. Place them all on the baking tray, along with the garlic cloves and chilli flakes, drizzle with the olive oil and season to taste. Roast for 45-50 minutes.
3. Once roasted, add the veg and stock to a blender and blitz for 1-2 minutes until you have your desired consistency. 
4. Garnish with some chilli flakes and toasted seeds (optional). Serve + Enjoy!

 

 

 

Please let us know how you got on with this recipe below. We'd love to hear from you!

---