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4.50 from 2 votes

Tomato & red pepper soup

Prep Time20 minutes
Cook Time40 minutes
Servings: 4 servings

Ingredients

  • 500 g large salad tomatoes (cut into quarters)
  • 350 g small cherry tomatoes
  • 1 red onion (roughly chopped)
  • 1 red pepper (roughly chopped)
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1 bulb garlic
  • Salt & black pepper
  • 1 teaspoon red wine vinegar
  • Handful fresh basil
  • Vegetable stock cube

Instructions

  • Preheat your oven to 180C. To a large baking tray add your tomatoes, red onion and red pepper. Drizzle with olive oil and season with oregano, salt and black pepper.
  • Cut the top off your bulb of garlic and wrap in foil with a drizzle of olive oil, salt and black pepper. Place on your baking tray along with the vegetables.
  • Place the tray in the oven and cook for around 40 minutes, until the vegetables are soft. Remove from the oven and place the cooked roasted vegetables in a blender or food processor. Squeeze the flesh from the garlic and into the blender along with the red wine vinegar and a handful of fresh basil.
  • Mix your vegetable stock cube with boiling water (around 200ml) and add to the blender.
  • Blend everything together until nice and smooth. You may need to add slightly more water depending on how thick you like your soup. Serve the soup warm.