Roasted Garlic, Red Pepper & Tomato Soup

Roasted Garlic, Red Pepper & Tomato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 10 plum tomatoes, halved
  • 8 large garlic cloves, unpeeled
  • 1 large red onion, quartered
  • 1 large red pepper, halved
  • Olive oil, for roasting
  • Tabasco sauce
  • Dried Italian herbs
  • 1 litre veg stock
  • 225ml light cream
  • Salt and pepper, for seasoning


  1. Preheat the oven to 200C/400F and line a baking tray with foil. Add the tomatoes and garlic to the tray, drizzle with olive oil and season. Pop in the oven for 15 mins.
  2. Add the onion and red pepper to the tray. Drizzle with olive oil and season. Cook for another 30 mins.
  3. Put all the vegetables from the tray into a large pan (I drained off the olive oil and used it for a salad dressing), squeezing out the roast garlic. Add a few drops of tabasco ( I went with 7), the Italian herbs and veg stock. Bring to the boil and simmer for 15 minutes.
  4. Blend until smooth and stir in the cream. It will serve 4 – 6 people and keep well for around 5 days refrigerated in an air tight container.

Serve with crusty bread or grilled cheese sandwiches.


Original Blog Post

Original recipe from Bosh! –

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