Roasted Tomato and Red Pepper Soup

This is an amazing recipe for summer or winter, when you are looking for a cold soup you can even blend all ingredients raw and serve it chilled




Prep Time

35 minutes

Cooking Time

10 minutes


For The Soup

    1,5 kg ripe tomatoes, skins removed and halved
    3-4 garlic cloves
    2 onions, quartered
    2 red bell peppers, pips removed and quartered
    2 sprigs of rosemary
    15ml (1 Tbsp) smoked paprika
    Olive oil
    250ml (1 cup) tomato puree
    500ml (2 cups) vegetable stock
    30g fresh basil
    Salt and black pepper, to taste

For The Cheese Toastie

    1 baguette, sliced
    250ml (1 cup) mature cheddar cheese, grated


For The Soup

    Pre heat the oven to 180°C.
    Place the tomatoes, garlic, onions and bell peppers on a baking tray.
    Add the rosemary sprigs and sprinkle with the smoked paprika and a dash of olive oil.
    Season to taste with salt and black pepper.
    Roast in the oven for 30 minutes or until the vegetables are golden and cooked.
    Remove the tray from the oven and place in your blender with the tomato puree, vegetable stock and fresh basil.
    Note: that you might need to blend this in batches depending on your blender size, or use a stick blender.
    Adjust the seasoning to taste.

For The Cheese Toastie

    Slice the baguette into 1cm slices.
    Sprinkle with the grated cheese and some paprika.
    Place in the oven for about 5 minutes or until the cheese is melted and golden.
    Serve with the tomato soup.


This soup is sure to bring the health benefits!
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Garlic is highly nutritious and has very few calories. The Red peppers contain more than 200 percent of your daily vitamin C intake!
Basil not only tastes good but it’s a good source of magnesium, and promotes blood flow.

Curry Vetkoek