This tomato soup is no average recipe. The smokiness of the roasted vegetables elevates this dish from a childhood-favorite to an elegant dish.

Roasted Tomato and Pepper Soup [Vegan]

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  • 17 1/2-ounces cherry tomatoes (halved)
  • 3 large red peppers (sliced)
  • 3 red onions (chopped)
  • 4 garlic cloves (peeled)
  • 28-ounces chopped tomatoes
  • 2 tablespoons tomato puree
  • Extra virgin olive oil
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon low-salt soy sauce
  • 1 teaspoon sugar
  • Handful of fresh basil
  • 4 bay leaves
  • Sprig of rosemary
  • Salt and pepper to season


  1. Pre-heat the oven to 375°F (fan-oven).
  2. Place the cherry tomatoes and peppers on an oven tray – drizzle with a little olive oil, then add the garlic, bay leaves, rosemary,  salt, pepper, and any other seasoning you choose.
  3. Then place the veg in the oven for 20-30 minutes until soft
  4. In the meantime, gently fry the onions in a large pan with a little olive oil – until soft – then add the tomato puree and chopped tomatoes.
  5. Then add the sweet paprika, sugar, and balsamic to the tomato mixture.
  6. When cooked, add the roasted vegetables (but remove the bay leaves, rosemary first) and fresh basil then blend (doesn’t have to be completely smooth).

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