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Roasted Tomato & Pepper Soup

Roasted Tomato Soup Recipe


320g Tomatoes, cut into 2 inch pieces
450g Red bell peppers, cut into 2 inch pieces
1/2 Large Spanish onion, cut into 1 inch pieces
480ml Chicken or vegetable broth
60ml Udo's Oil 
Sea salt and Black Pepper to taste


  1. Preheat oven to 375F / 190C / Gas Mark 5. 

  2. Line 2 baking sheets with parchment paper and place tomatoes, peppers, and onions on sheets. 

  3. Roast vegetables until soft and browned along edges (approx 45 mins). 

  4. In batches, blend with the hot broth until smooth. 

  5. Reheat to serving temperature if necessary.

  6. To serve: stir in the Udo's Oil and season to taste.


Roasted Tomato Soup Recipe


Roasted Tomato Soup Recipe