Roasted Red Pepper and Tomato Soup
A comforting vegan soup made with oven-roasted red peppers, tomatoes and garlic, finished with smoked paprika and fresh thyme. Ready in under an hour.
Equipment
1 roasting tray
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 red peppers
- 1 kg tomatoes
- 1 large onion
- 4 garlic cloves unpeeled
- 2 sprigs of fresh thyme
- 3 Tbsp olive oil
- 3/4 to 1 tsp smoked paprika
- up to 500 ml vegetable stock
- salt & pepper (to taste)
TO SERVE:
- dairy-free cream or yoghurt
- extra thyme
Instructions
- Preheat the oven to 200C/fan 180C/gas 6.
- Remove the seeds of the red peppers and cut each one into 8 slices. Cut each tomato into 8 slices. Cut the onion into 8 wedges.2 red peppers, 1 kg tomatoes, 1 large onion
- Spread the vegetables on a large oven tray. Add garlic cloves and thyme.4 garlic cloves, 2 sprigs of fresh thyme
- Drizzle the vegetables with olive oil. Place in the oven for 35 to 40 mins until the vegetables soften and start to caramelise at the edges.3 Tbsp olive oil
- Once the vegetables are cooked, squeeze the garlic cloves out of their skins. Transfer everything to a large saucepan or blender. Make sure you also transfer the cooking juices.
- Blend until smooth. Add smoked paprika and vegetable stock. Depending on the consistency you desire, you can adjust the quantity of vegetable stock.3/4 to 1 tsp smoked paprika, up to 500 ml vegetable stock
- Season to taste with salt and pepper.salt & pepper (to taste)
- Serve with some dairy-free cream or yoghurt on top as well as some fresh thyme.dairy-free cream or yoghurt, extra thyme
Nutrition
Serving: 250gCalories: 114kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 521mgFiber: 3gSugar: 7gVitamin A: 2772IUVitamin C: 76mgCalcium: 29mgIron: 1mg