This tomato soup will warm up even the coldest days.
On cold days you often just need something warming, nourishing and easy. This gorgeous soup has it all. The nice tangy taste of roasted tomatoes, a bit of sweetness of carrot and yes, creaminess of roasted pepper. The ingredients are minimal and blending it at the end makes it extra easy.
Give it a go on one of those cosy winter afternoons! I encourage you to go for a yellow pepper to get a few colours of the rainbows in the one pot.
The recipe is gut-friendly if you have any issues with bloating, IBS or follow a low Fodmap diet – it has no onion or garlic. If you don’t experience any digestive issues, go ahead and add in some roasted garlic or red onion for extra rich taste. The ingredients that are given below make a big batch, so you can freeze it for later or enjoy over a few days.
Servings: 6-8
Ingredients
1 kg fresh wine, juicy tomatoes
500g carrots
1 large yellow pepper (or choose any colour you have) or 2 small ones
approx. 1.5 L of veggie stock (fresh or use an organic stock cube)
2 tsp apple cider vinegar
1 tsp maple syrup
1 heaped tsp dried rosemary
1 heaped tsp dried oregano
pinch of cayenne pepper
salt, pepper to taste
Directions
- Set oven at 200C. Peel carrots and chop roughly. Deseed the pepper and cut it in half. Wash the tomatoes and prick them gently in a couple of spots (no need to cut them).
- Pop all the veggies on a tray and sprinkle carrots with a bit of olive or avocado oil and salt. Put in the oven, watching carefully for the pepper not to burn. Pepper will need to be removed from the oven after around 25-30min, so watch it closely. Take it out and put the rest of the veggies in for another 20 min or so – you want the tomatoes to fully burst and look nicely roasted. The carrot should be tender and browned.
- Meantime, heat up the stock or boil water if you use stock in the cube form. You will need around 1.5 litres, it could be a bit less or more depending on how your veggies will blend or what consistency you like.
- When the veggies are ready, let them cool down properly. Then, pop them all in a high-speed blender and add a splash of the stock. Blend until smooth.
- The last step is to spice it up! Pour the blended veggies into a big pot and add the leftover stock (start with less and add more if needed). Heat up gently and add all the spices- salt, pepper, herbs, maple and apple cider.
- Let it simmer for a few minutes and taste it again – add more salt or apple cider for acidity or a dash of more maple for more flavour balance. If you prefer the soup to be less thick, add a splash of stock or hot water.
- Enjoy immediately or store for leftovers. It’s great with a poached or fried egg on top, for extra protein, or with cubes of roasted halloumi.