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Slow Roasted Tomato and Capsicum Soup


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



  1. Preheat oven to 160°C. Roast the tomatoes, capsicum, chilli, onion and garlic cloves on 
a baking tray for an hour or so.
  2. Pop half the cooked veggies into your blender with half the stock and blend until smooth. Repeat with the other half.
  3. Transfer the soup to a large saucepan over medium heat. Bring to the boil, reduce heat and cover.
  4. 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/


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