Vegan recipe for Roasted Tomato and Red Pepper Soup
16 large tomatoes
4 red peppers
olive oil for drizzling
3 tbsp dried mixed herbs
salt and pepper
1 punnet (20g) fresh basil
1 x 400g tin cannellini beans, drained
4 tbsp tomato purée
1.2 litres vegetable stock (or water)
2 tbsp tamari
Preheat your oven to 190ºC and lightly grease two baking trays.
Quarter the tomatoes and cut the red peppers into thick strips (discard the seeds).
Arrange the tomatoes and peppers on the trays. Drizzle with olive oil, sprinkle the mixed herbs on top and season with salt and pepper. Bake for 30 minutes.
Allow the tomatoes and peppers to cool slightly. Place in a blender with the basil, beans, tomato purée, veggie stock and tamari. Blend until smooth.
Transfer the soup to a pot and heat. Check the seasoning, then serve with toasted bread.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate