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
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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.
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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)