Roasted Tomato Soup [vegan]
Agnieszka Weiner
Amazing, flavoursome soup made of roasted tomatoes, red peppers, onions and garlic.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
- 1 kg tomatoes cut into quarters,
- 250 g red peppers deseeded and cut into quarters,
- 2 red onions peeled and cut into quarters,
- 4 garlic cloves peeled,
- 2 tbsp olive oil
- 1 tsp sugar
- salt and pepper.
- 750-1000 ml vegetable stock
Preheat an oven to 190 degrees (170 for fan ovens).
Put all the vegetables in a baking tin, pour the olive oil, sprinkle with salt, pepper and sugar, stir and put in the hot oven to roast for approx. 50 minutes until the vegetables are soft and slightly caramelised.
Liquidise the vegetables in a food processor.
Add the required amount of stock, bring to boil.
The soup can be served with a drop of cream (for a non-vegan version) or/and pasta.