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Roasted Red Pepper & Tomato Soup

Updated: Mar 22, 2022


I love the Summer honestly, I just love everything about the long days, fun days out and the busy and fun filled days. However that change, the switch from summer to Autumn is also so very fun, and whilst soup doesn't come up much for me in the summer I absolutely love a cosy cold evening in thick slipper socks, leggings, a cosy oversized cardigan and a bowl of steaming, hot, warming soup.

This soup is just full of some of my favourite flavours, how can you go wrong with all the flavours of roasted veggies in a warm soup.




I woke up with a cold and decided this was the perfect day to combine these

flavours and so here we are about to enjoy a celebration of the end of summer in a delicious bowl! So here we go, if you do decide to give this recipe a try, send us your feedback or photos we would love to know your thoughts !

From the Kitchen of: GP Spices Roasted Tomato & Pepper Soup

Ingredients List


5 Large Tomatoes on the vine

5 Red Bell Peppers you can use 1 yellow

1 Head/ bulb of Garlic

4 large white onions

2 TBSP Olive Oil

3 TBSP coconut milk

4 Cups Vegetable broth or 4 Boiling water

1 TBSP Brown Sugar


Method:


1. Pre Heat oven to 190 C


2.Slice all the veggies, (saving only 2 of the white onions for later) into wedges and dust with a healthy amount of garlic & herb salt and drizzle with olive oil. Toss these in a bowl and then lay on a roasting tray skin side down.


3. Wrap the unpeeled garlic bulb in some oven safe foil and add to the roasting tray.


4. Bake for 35 -45 minutes, until all the veggies are tender and nicely golden on the edges.


5. Once your veggies are half way done in a pot start caramelizing your onions, cut your 2 remaining white onions into thin slices place into a non stick pan with some olive oil allow to soften on a low heat, add the brown sugar and allow to slowly caramelize on a low heat for 20 minutes, by now your roasted veggies should be ready, add these to the pot as they are, squeeze the roasted garlic and add the now roasted garlic puree to the pot. add the vegetable broth or boiling water and leave to simmer on a low heat for 20 minutes.


6. Puree the soup using an immersion blender , finally season to taste by adding the garlic & herb salt.


To serve, pour a little coconut milk into the centre of the bowl, add some fresh basil or parsley to garish.


We served our soup with Garlic & Herb Focaccia Bread, recipe on our blog.


We hope you enjoy as much as we do :)

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