Roasted Bell Pepper Soup


Time Taken:

1 hour




4 garlic cloves

1 brown onion

4 large tomatoes

4 bell peppers (red and orange work best)

Salt and pepper

1 vegetable stock cube

1 TBsp mixed herbs

Handful of fresh basil

300ml non-dairy milk (optional, makes the soup creamier, can also use normal milk)


Preheat oven to 180°C. Chop the large tomatoes in half. Roughly chop the peppers into 4cm x 4cm chunks. Peel 3 garlic cloves.

Place all in a large baking tray. Drizzle with oil, sprinkle the mixed herbs over and generously season with salt and pepper. Roast for 25-30 minutes until softened.

Peel and crush the 4th garlic clove. Dice the onions.

On a low heat, in a deep saucepan, fry the garlic and onion for 10 minutes. Add 700ml water, the non-dairy milk and the stock cube. Season well. Simmer for 5 minutes.

Roughly chop the fresh basil and add to the saucepan. 

Remove the tray from the oven when complete and scrape everything into the saucepan. Simmer for 5 minutes.

Blend until smooth and serve!