A wonderful roasted tomato and pepper soup

Simple things to cook up

roasted tomato soupWe’re well into the transition between winter and spring. For us, daytimes are wonderfully warm in London’s elusive sunshine, but evenings can get bitingly chilly, and this soup works a treat to energize and soothe. With all the flavors of warm summer light, this soup is easy on the wallet and super healthy, too.

Lovers of roasted garlic, this one is for you: there’s enough here to banish any lingering sniffles and sneezes from the winter months. The garlic will become sweet and aromatic as it roasts; a delightful addition to sweet tomatoes and punchy chilli.

luscious tomatoes

Tomatoes, the main ingredient

This recipe is as easy as they come – so cooking novices, rejoice! It would take an absolute disaster to mess this one up.


800 grams tomatoes (halved or quartered depending on the size, or left whole if cherry tomatoes)
1 large red onion (cut into chunky slices)
2 red peppers (deseeded and cut into chunky pieces)
6 cloves garlic (left whole in skins)
olive oil
sea salt
black pepper
500ml vegetable stock
red chilli flakes

1. Preheat oven to 200C
2. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper, a scatter of chill flakes (or more, depending on how spicy you like it!) and lightly coat with olive oil. Mix it around with your hands.
3. Bake for about 30-45 minutes until the vegetables are sweet and just slightly charred.
4. Bring the stock to the boil.
5. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Add the rest of the vegetables.
6. Puree using a hand blender, but not too smooth – a bit of texture is nice here.

Pair with a delightfully gooey Jarlsberg grilled cheese (my personal favorite), or a green leafy salad if you’re looking for a healthier alternative.

bowl of tomato soup


Now there’s no excuse to reach for another cardboard container of soup from the grocery store – this is easy and low-maintenance enough even for a weeknight. With plenty of leftovers, you’ll soon be the envy of office lunchtimes – but maybe not with that garlic breath … bring a toothbrush!

 Amanda Gallant is a twenty-something Yank, part-time desk worker, part-time creative living in the UK. Every two weeks, Amanda will cook and write about fresh, simple and inexpensive recipes (which is good, as Jess and Rachel barely know enough about food to keep themselves alive).