1 kg tomatoes
2 red capsicums
1 red chilli, seeded
1 red onion
4 garlic cloves, peeled and chopped
2 cups vegetable stock
Vegan cheese No-Muh, Aromatic by Vegusto from Bendigo Wholefoods Store or ‘bio-cheese’ found in the vegetarian section of the supermarket (use sparingly as it is still processed).
Shredded basil leaves and zucchini bread for serving
- Preheat oven to 160°C. Roast the tomatoes, capsicum, chilli, onion and garlic cloves on a baking tray for an hour or so.
- Pop half the cooked veggies into your blender with half the stock and blend until smooth. Repeat with the other half.
- Transfer the soup to a large saucepan over medium heat. Bring to the boil, reduce heat and cover.
- Serve soup warm with life-changing loaf of bread, basil leaves, cracked pepper and ‘cheese’.
Adapted from Claire at ‘This is Lifeblood’ http://thisislifeblood.com/