Tomato and Roasted Pepper Soup

When the body needs warming from the winter chills, nothing beats a steaming bowl of homemade soup. Checking my store cupboard today dictated this recipe. While I love simple tomato soup, the addition of the roasted sweet peppers takes this soup up a level in tastiness. Rich and velvety with a subtle background of garlic. This really is a quick and simple soup to make. Because of its simplicity, you really need to use good quality tinned tomatoes and stock as these two ingredients form the base of the soup.


  • 1 large onion chopped
  • 1 tbsp oil
  • 1 tbsp dairy free butter
  • 2 cloves of garlic sliced
  • 2 tbsp plain flour  (gf if needed)
  • 1-litre good quality veg stock
  • 2  x 400g tins of good quality plum tomatoes
  • 1.5 tsp sugar
  • salt and pepper
  • 180 ml milk cashew or almond milk
  • 480g jar of roasted red peppers drained


In a large pan on medium heat add the oil and butter. Once the pan is hot add the garlic and onion. Turn the heat to low. You do not want to get any colour on the onions. Cook until translucent.

Then add the flour and cook out for about 2 minutes.

Next add the tomatoes, stock, sugar, and seasoning. On a low simmer cook covered for 25 minutes.

Now leave to cool. Once it has cooled add the roast peppers and blitz using a food processor or stick blender until smooth. Taste and adjust the seasoning if you need to. Now add the dairy-free milk and warm until piping hot. Serve with some buttered toast or warm bread roll.



PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page I love seeing your versions of my recipes. Or I would love to hear your comments

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