Winter Must : Roasted Vegetable Soup

For me the autumn and winter months is all about the  variety soups I can make, and this a household favourite.  Super easy but takes a little time.


8 Large tomatoes on the vine, skinned and halved
4 Large red peppers, deseeded and halved
1 Large red onion, quartered
2 tablespoons olive oil
salt and pepper
1 tsp caster sugar
1 tsp sundried tomato paste
1 litre of vegetable stock
1 clove garlic, finely chopped
1 tbsp basil
1 medium white onion, finely chopped


  1. preheat the oven to 190C.
  2. Place the red peppers skin side up on a baking tray, along with the tomatoes cut side up, and the onion cut side up.  Drizzle over 1 tablespoon of olive oil, salt and pepper, the caster sugar and basil.
  3. Roast in the oven for 1 hour.
  4. Heat the remaining oil in the pan with the white onion and garlic and cook on low for 15 minutes. Do not allow to brown.
  5. Add the peppers, red onion and tomato and stock then cover and bring to the boil.
  6. Blend until smooth, add the sundried tomato paste.
  7. Garnish with basil.

-Deborah & Charlotte DOAF x

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