Slow Roasted Tomato and Red Pepper Soup

Dale Says....

This gorgeous vegan recipe is amazing as a soup, but can be a great base for a sauce for vegetables or meats too.


This is a seriously slinky soup. Bursting with concentrated flavour.



  • 8 large tomatoes (the regular ones, not the extra large beef ones) – quartered
  • 1 large red pepper – deseeded and chopped
  • 2 large cloves of garlic
  • 300ml vegetable stock (you may not need all of this)


  • Place the tomatoes and peppers into a roasting tin, drizzle with olive oil, and roast at 180 for around 20-25 minutes, until they are soft and are both caramelising.
  • In a pan, salute the garlic in a little olive oil until soft and fragrant.
  • Transfer the tomatoes and peppers to the garlic, and top with enough vegetable stock to almost cover the vegetables.
  • Blend into a smooth soup