Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup
Prep time
Cook time
Total time
Soup is good all year round
Serves: 2
  • 3 x Plum Tomatoes
  • 1 x Red Pepper
  • Handful of Fresh Basil Leaves
  • Handful of Fresh Rosemary Leaves
  • Dried Thyme
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Tomato Puree
  • 1 tbsp. Coconut Oil
  • Salt and Pepper
  1. Preheat the oven to 190C
  2. Slice the red peppers into eights and remove the seeds
  3. Chop the tomatoes into four slices
  4. Place the red peppers and tomatoes onto a baking tray in the oven with the basil, rosemary, dried thyme and some coconut oil - cook for 30 mins
  5. Once the vegetables are cooked place into a liquidiser with the apple cider vinegar, tomato puree, salt ad pepper (not the rosemary sticks) and blend adding some boiling water to your desired consistency