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Roasted Red Pepper and Tomato Soup (Vegan)

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10 Plum Tomatoes
  • 1 Onion, roughly chopped
  • 1-2 Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 1 Bunch Fresh Thyme
  • 1 Head of Garlic (peeled)
  • 2 Bay Leaves
  • 4 cups Vegetable Stock
  • 2 cups V8 Juice
  • 2 Tablespoons Honey
  • 1 Bottle of Paprika (12 ounces)
  • 1 Bunch Fresh Basil
  • Olive Oil
  • Salt and Pepper (to taste)

Method
 

  1. Preheat oven to 450F. Cut plum tomatoes in half, place on a baking tray with deseeded red bell peppers and peeled garlic.
  2. Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. Roast for 25 minutes.
  3. Roughly chop onion, carrots, and celery. In a large pot, heat olive oil and cook for 5 minutes until softened.
  4. Add the roasted vegetables to the pot and cook for 5 minutes more.
  5. Add vegetable stock, V8 juice, bay leaves, honey, and paprika. Simmer for 20 minutes.
  6. Remove bay leaves and thyme stems. Blend until smooth with an immersion blender.
  7. Stir in fresh basil. Season to taste and serve hot.