Roast Tomato and Red Pepper Soup
A taste of the Mediterranean in this vibrant coloured bowl of tomato and red pepper soup for one, pure bliss. Even better, its vegan, gluten free and packed with vitamins too.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course, Soup
Cuisine: Vegan
Keyword: Easy, Gluten Free, Simple, Soup, Vegan
Servings: 1
Calories: 99kcal
Author: Glutarama
- 250 g vine ripe tomatoes
- 1 red pepper quartered and cored
- olive oil
- 300 ml vegetable stock
- ½ clove garlic (powder, puree or clove)
- 1 tsp dried or chopped fresh basil
- salt & pepper to taste
pop the tomatoes (I keep mine on the vine) and pepper quarters on a baking tray with some olive oil and seasoning and roast for 40 mins at 200°C
make your vegetable stock by following the instructions
once roasted place the tomatoes and pepper, ½ garlic clove, basil, 300ml of vegetable stock and seasoning in a blender and pulse until smooth.
Pour into a 500ml jar and seal immediately
Allow to cool before popping in the fridge
To reheat your soups simple pop in the microwave until heated through or bring to the desired heat in a saucepan.
Enjoy with a delicious crusty roll plastered in dairy free spread!
Calories: 99kcal | Carbohydrates: 21g | Protein: 3g | Sodium: 1217mg | Potassium: 843mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6445IU | Vitamin C: 186.2mg | Calcium: 25mg | Iron: 1.2mg