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Roasted Tomato Soup
Annick
This soup is wholesome and delicious and is packed with umami flavours.
5
from
3
votes
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course, Soup
Cuisine
Italian
Servings
2
people
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
800
g
roma tomatoes
200
g
red capsicum
1.5
tbsp
olive oil
1
red onion
3
cloves
garlic
1
vegetable stock cube
salt and pepper to taste
1
handful
fresh basil
1
handful
fresh parsley
Instructions
Preheat the oven to 180°C fan.
Poke the tomatoes with a pairing knife a few times. Place them into a baking dish.
Cut the red onion into quarters and the capsicum into large chunks. Add them to the baking dish together with the garlic cloves.
Add 1 tbsp olive oil to the vegetables and mix until they're coated in oil.
Roast the vegetables for 20-25 minutes at 180°C fan.
Once fully roasted, transfer the tomatoes, capsicum and red onion to a high-powered blender.
Squeeze the garlic cloves so that the soft garlic inside appears. Add the soft garlic to the blender.
Add the stock cube to the blender and blend everything.
Once nearly smooth, drizzle in 0.5 tbsp olive oil while continuing to blend on a medium speed. Season the soup with salt and pepper to your taste.
To serve, pour the soup into a bowl and add some freshly chopped basil and parsley on top.
Keyword
capsicum, garlic, gluten free, red onion, soup, tomato, vegan butter
Nutrition Facts
Roasted Tomato Soup
Amount Per Serving (580 g)
Calories
226
Calories from Fat 104
% Daily Value*
Fat
11.5g
18%
Saturated Fat 1.7g
11%
Trans Fat 0g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 7.5g
Cholesterol
0mg
0%
Sodium
467mg
20%
Potassium
1283mg
37%
Carbohydrates
30.1g
10%
Fiber 8g
33%
Sugar 17.5g
19%
Protein
5.8g
12%
Vitamin A
6859IU
137%
Vitamin C
193mg
234%
Calcium
76mg
8%
Iron
2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.
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