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Easy Roasted Red Pepper & Tomato Soup

Packed with the purest ingredients this soup is the perfect lunch or light meal. It’s so easy to prep to in advance so it’s a great option for meal planning. It’s also gluten free dairy free, vegetarian and vegan friendly.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 2 Large Bowls or 4 Small Bowls

Ingredients

  • 1 Tin Chopped tomatoes
  • Medium peppers, deseeded and chopped 
  • 2 Tablespoons Extra virgin olive oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Freshly ground black pepper
  • 1 Medium yellow onion, diced
  • 3 Stalks celery, sliced 
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon tomato paste
  • 4 cups vegetable stock
  • 2 Tablespoons of grated cheese 

Instructions

  • Preheat your oven to 180℃.
  • Line a baking tray with parchment paper and evenly spread the sliced peppers, drizzle with the olive oil, salt and freshly ground black pepper and roast for 15 minutes and set aside.
  • To a soup pot add, 2 tablespoons of olive oil and sautee the onions and celery for 5-6 minutes.
  • Add in the crushed  garlic, tomato paste and chopped thyme leaves and cook for 1 minute.
  • Add the tomatoes and roasted peppers and cook for 2 minutes. 
  • Add in the crushed  garlic, tomato paste and chopped thyme leaves and cook for 1 minute.
  • Add the tomatoes and roasted peppers and cook for 2 minutes. 
  • Add the vegetable stock and cook for 5 minutes.
  • Remove from the heat and using an emersion/stick blender or transfer to a jug blender and blend until smooth. 
  • Transfer to 2 bowls and top with grated cheese.