Recipe: Roasted Tomato & Red Pepper Soup

We’ve had chickenpox in the house this week, and the spotty boy has been asking for all his favourite comfort foods.  One request was ‘orange tomato soup’ (ie. the tinned stuff), but not being able to get out to the shops we had to improvise and this lusciously creamy soup was born.

This is a saucepan-free soup, and an incredibly easy one to throw together in a hurry.  The ingredients are simply roasted on a baking tray, tipped straight into a blender or food processor with hot stock, and voilà – pour into bowls and serve immediately.  (Of course if you’re making it ahead to serve later a saucepan might be a sensible option to re-heat it, but I’ll leave that one up to you!).

I made a very speedy garlic ciabatta to dunk into this – simply whizz up some dairy-free margarine, ready-chopped garlic from a jar and some leftover chopped basil from the soup.  Slice open the ciabatta, slather with the garlic ‘butter’ and bake for 10-12 minutes in the oven. Yum!

And for those interested in a chicken pox update – the spotty boy is now better and back at school, and the baby seems to have escaped the pox so far, thank goodness.  After 10 days in quarantine we’ve all had far too much of each other’s company so it is great to be out and about again in this glorious sunshine!

As always, my trusty high-speed blender made light work of turning a pile of veg into a velvety-purée, (tomato seeds and all) – if you’re interested, check out the Optimum 9200A* blender by Froothie.  For a limited time you also get a free travel blender with any blender over £200 and free delivery by quoting 3025 when you order.

4.8 from 5 votes

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Roasted Tomato & Red Pepper Soup

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Course: Soup

Servings: 3 people

Author: Kate Ford | The Veg Space

Ingredients

• 1 red onion
• 2 red peppers
• 6 to matoes
• 2-3 cloves garlic
• 2 tbsp olive or rapeseed oil
• 6 stalks thyme
• generous pinch dried oregano
• 300 ml boiling water
• 1 vegetable stock cube
• 2 tbsp tomato purée
• 1 tsp sugar
• dairy-free cream (soya or coconut - to drizzle)
• fresh basil (to serve)

Instructions

1. Preheat your oven to 190°C / 375°F / Gas Mark 5.
2. Peel and slice the red onion, de-seed and slice the peppers, and quarter the tomatoes. Lay all out on a large baking tray along with the garlic cloves (still in their skin), drizzle with the oil, season well with salt and black pepper, strip the leaves from the thyme and sprinkle over along with the dried oregano, then toss everything together until fully coated with the oil. Roast in the oven for 20-25 minutes.
3. Mix together the stock cube and just-boiled water in a jug, and stir in the tomato purée and sugar.
4. Find the garlic cloves, and squeeze the flesh out of the papery skins, (keep the flesh with the vegetables and discard the skin).
5. Tip the roasted vegetables straight into a blender or food processor, then add the stock mixture. Whizz together for a minute or so until it is totally smooth, then taste and add more seasoning if required.
6. Pour straight into bowls, and serve with a drizzle of dairy-free cream and chopped basil.

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And don’t forget that there are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

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I’m linking this post with two blogging challenges:

• Meat Free Mondays over at the lovely Tinned Tomatoes
• CookBlogShare hosted this week at RecipesMadeEasy