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Roasted Tomato and Pepper Soup

Vegan Roasted Tomato and Pepper Soup Recipe:

Prep Time: 5 minutes
Cook Time: ~40 minutes
Yields: 4 starter portions 


  • 500g cherry tomatoes (halved)
  • 3 large red peppers (capsicum – sliced)
  • 3 red onions (chopped)
  • 4 garlic cloves (peeled)
  • 800g chopped tomatoes
  • 2 tbsp. tomato puree
  • Extra virgin olive oil
  • 1 tsp. Swartz ‘Season-all’
  • 2 tsp. sweet paprika
  • 1/2 tsp. balsamic vinegar
  • 1/2 tsp. low-salt soy sauce
  • 1 tsp. sugar
  • Handful of fresh basil
  • 4 bay leaves
  • Sprig of rosemary
  • Salt and pepper to season


  1. Pre-heat the oven to 190*C (fan-oven)
  2. Place the cherry tomatoes and peppers in an oven tray – drizzle on a little olive oil, then add the garlic, bay leaves, rosemary,  salt, pepper and ‘season-all’
  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 veg (but remove the bay leaves, rosemary first) and fresh basil then blend (doesn’t have to be completely smooth, I quite like soup with a little texture)
  7. Re-heat then enjoy!

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