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+ servings
5 from 65 votes
Roast Tomato and Red Pepper Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

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.

Course: Main Course, Soup
Cuisine: Free From - gluten, dairy, wheat, soya, egg
Keyword: easy, Gluten Free, simple, soup, Vegan
Servings: 1
Calories: 99 kcal
Author: Glutarama
  • 250 g vine ripe tomatoes
  • 1 red pepper quartered and cored
  • olive oil
  • 300 ml vegetable stock
  • ½ clove garlic
  • 1 tsp dried or chopped fresh basil
  • salt and pepper to taste
  1. 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
  2. make your vegetable stock by following the instructions
  3. once roasted place the tomatoes and pepper, ½ garlic clove, basil, 300ml of vegetable stock and seasoning in a blender and pulse until smooth.
  4. Pour into a 500ml jar and seal immediately
  5. Allow to cool before popping in the fridge
Recipe Notes

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!

Nutrition Facts
Roast Tomato and Red Pepper Soup
Amount Per Serving
Calories 99
% Daily Value*
Sodium 1217mg51%
Potassium 843mg24%
Carbohydrates 21g7%
Fiber 5g20%
Sugar 14g16%
Protein 3g6%
Vitamin A 6445IU129%
Vitamin C 186.2mg226%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.