Roasted red pepper and tomato soup

5 from 2 reviews

Delicious fat free roasted red pepper and tomato soup – Vegan, gluten free, dairy free, paleo




  1. Preheat the oven to gas mark 4 or 180C.
  2. Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tbsp of olive oil
  3. Proceed to roast in the oven for 20 minutes or until slightly charred..
  4. In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat
  5. Add the carrot and celery to the saucepan, cook for a further 2-3 minutes, ensure to stir and season the veggies with the pink salt and black pepper throughout the given time.
  6. Pour the stock into the pan along with the roasted tomatoes and bell peppers.
  7. Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.
  8. Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly