Roasted Tomato & Red Pepper Soup

I like to cook.  And bake.  BUT, I must really be in the mood to do so.  Like yesterday – when I finally tried out a recipe I received in one of the daily newsletters to which I subscribe.  The recipe was originally published on Cupcakes & Couscous – a food blog by Teresa Ulyate

I’ve shared the final image with a few friends who’ve asked for the recipe, so here it is, in full, with the photos being my own.  I halved it as it was only for The Toppie, The Bean and I.

Vegan recipe for Roasted Tomato and Red Pepper Soup

Ingredients
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

How to
Preheat your oven to 190ºC and lightly grease two baking trays.

Quarter the tomatoes and cut the red peppers into thick strips (discard the seeds).

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Arrange the tomatoes and peppers on the trays. Drizzle with olive oil, sprinkle the mixed herbs on top and season with salt and pepper.

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Bake for 30 minutes.

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Allow the tomatoes and peppers to cool slightly. Place in a blender with the basil, beans, tomato purée, veggie stock and tamari.

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Blend until smooth.

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Transfer the soup to a pot and heat. Check the seasoning, then serve with toasted bread.

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It may have been a simple meal, but it left me feeling like an absolute Masterchef!  Honestly, I’m not sure when the urge to cook or bake will strike again, but when it does, I sincerely hope I can replicate the feeling I got from making this soup.

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