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Classic Roasted Tomato & Sweet Pepper Soup

Joanne Rappos 

Olive & Mango

Hamilton, Ontario


Instagram: @theoliveandmango |


2 & 1⁄4 lbs tomatoes
2 red bell peppers
1 red onion
1 garlic head (7-8 garlic cloves), skin on
2-3 tbsp olive oil
Salt and freshly ground black pepper
1⁄4 tsp chili flakes
2 cups vegetable stock
1 tsp oregano
1⁄2 tsp dried or fresh thyme ̈1 tbsp balsamic vinegar ̈1⁄2 cup coconut cream for drizzling over soup or stirring in for richness (optional)


  • Preheat oven to 400°F.

  • Line a baking sheet with parchment paper.

  • Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.

  • Add the garlic cloves, leaving the skin on.

  • Season with salt and pepper and chili flakes and drizzle with olive oil.

  • Bake for about 40-45 minutes, remove from the oven and let cool slightly.

  • Transfer the cooked vegetables with their juices into a blender.

  • Squeeze in the garlic flesh and add the oregano and thyme and blend until smooth.

  • Pour the soup into a pot and add the stock and the vinegar and bring to a low boil to heat through.

  • Stir well and serve sprinkled with fresh basil, a drizzle of good olive oil or coconut cream and some toasted bread with a slathering of vegan pesto (homemade or store-bought).

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