Since we started to sell fresh tomatoes from the Isle of Wight at Refillogic, we like every other shop or green grocers end up with a few unsold bits. (Which brings my focus on food waste even more than before.) This is how happened that I took home some pointed sweet peppers, yellow plum tomatoes, a big herloom tomato and a handful of loose cherry tomatoes of different colours. They were a bit too old for fresh salad but they were still perfect to cook them and this time I opted for a soup.
I do love soups. I live on soups in autumn and winter much to my husband’s dismay who’d like a little less soup than he ends up eating. Oh well. It’s good for him, haha, eat it. Plus soups are really easy meals: chuck everything in a pan and cook them. And most of them are naturally vegan. There’s nothing better than a good, hearty veg soup with some nice bread. To me anyway! Soups are also the ultimate zero waste meal: old, random and scrap vegetables can be used up. Soups are an all round sustainable dish.
Like I said, for this one, I threw in a lots of pieces of bit old peppers and tomatoes. Still enjoyable, they turn into something healthy and delicious. Low in calories, zero cholesterol (it’s vegan), high in potassium, Vitamin A and Vitamin C. It’s 1 of your 5 a day.
It freezes well, so you can save portions in the freezer for later as a super quick meal for busy days. In this sense, you can also just batch cook it when you have tomatoes and peppers at home.
I hope you’ll like this simple recipe! Enjoy.
Roasted Pepper and Tomato Soup
- 800 g sweet pointed peppers or Romano, roasted
- 400 g any type of tomatoes roasted
- 500 ml vegetable stock
- 400 ml can of chopped tomato
- 1 tbsp tomato concentrate
- 1 medium red onion cut into larger chunks and roasted
- 4 cloves garlic peeled, roasted in whole
- 1/4 tsp dried crushed chilli flakes
- 2 tbsp olive oil
- handful fresh basil leaves or a tsp of dried basil
- 1/2 tsp soft brown or muscovado sugar
- salt and pepper to taste
Wash the peppers and tomatoes, remove cores and seeds (I leave them the seeds in but they don't blend well) and spread them out on a baking tray. Add the red onion chunks and garlics too. Toss them with olive oil. Roast them on 180 Celsius for about 35 minutes until they are tender.
Transfer the roasted veggies to a casserole dish, add the stock, the can of tomato, the spoonful of tomato concentrate, sugar, spices and cook them for 15 minutes. Let it cool a little bit and blend the soup.
Serve it with a chunk of nice bread on the side.
If you like this recipe, you might enjoy my other vegan soup recipes:
Beetroot, Orange and Ginger Soup (Vegan Recipe)
Vegan Pumpkin Soup (Without Coconut Milk)