It’s soup season and right on cue the kiddies and I have all come down with horrible colds! Whether you are needing some wholesome sustenance or a hot bowl of goodness to chase away the chills (or the germs!), this vegan tomato and red pepper soup with fresh basil is bound to do the trick.
The recipe is by Ella Woodward from her book “Deliciously Ella” and making soup from scratch could not be easier. Simply roast your fresh tomatoes and red peppers, blitz them with some veggie stock, cannellini beans and seasonings and you are good to go! The beans add lovely substance to the pot and there is so much flavour going on in here… yum. This is one of my favourite week day lunches and because the recipe makes a large pot I can freeze most of it and it makes quite a few meals. This soup is just one of a number of recipes I have tried from Ella’s book and if you are looking for vegan inspiration I can highly recommend it!
Speaking of colds I am hoping to be fighting fit by Friday… as I will baking up a storm on the Expresso Show! We will be making a classic Victoria sponge cake so do tune in bright and early for the recipe. Keep an eye on our Facebook page for more details.
- If you don’t have any tamari you can use ordinary soy sauce instead.
- The original recipe called for an additional tablespoon of dried herbs but I found that three spoons was enough for me.
- This recipe makes a large pot of soup so you can easily freeze some of the soup and keep it for a rainy day.
ROASTED TOMATO SOUP WITH RED PEPPER AND BASIL
- 16 large tomatoes
- 4 red peppers
- olive oil for drizzling
- 3 tbsp dried mixed herbs
- salt and pepper
- 1 punnet (20g) fresh basil
- 1 x 400g tin cannellini beans, drained
- 4 tbsp tomato purée
- 1.2 litres vegetable stock (or water)
- 2 tbsp tamari
1.) Preheat your oven to 190ºC and lightly grease two baking trays.
2.) Quarter the tomatoes and cut the red peppers into thick strips (discard the seeds).
3.) Arrange the tomatoes and peppers on the trays. Drizzle with olive oil, sprinkle the mixed herbs on top and season with salt and pepper. Bake for 30 minutes.
4.) Allow the tomatoes and peppers to cool slightly. Place in a blender with the basil, beans, tomato purée, veggie stock and tamari. Blend until smooth.
5.) Transfer the soup to a pot and heat. Check the seasoning, then serve with toasted bread.