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Roasted Tomato & Bell Pepper Soup (Vegan, Gluten & Grain Free) In A Bowl Placed on A Plate that is sitting on a wooden cutting board. Shown from above
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Roasted Tomato & Bell Pepper Soup (Vegan, Gluten & Grain Free)

This is a creamy, flavorful and delicious soup that can be served both warm and cold.
Course Dinner, Light Lunch, Main Course, Main Dish, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, Quick, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the soup

  • 500 g Tomatoes cut in half
  • 2 Red bell peppers cored and cut in half
  • 3-4 Garlic cloves
  • A drizzle of Olive oil
  • A pinch of Sea salt
  • 1 small Yellow onion cut into smaller pieces
  • 1/2-1 Red chili sliced (cored if preferred less spicy)
  • Black pepper, to taste
  • 1 1/2 tbsp Red wine vinegar
  • 1-2 dl Water, depending on how thick you prefer your soup (optional)

For the topping

  • 1/4 Cucumber diced
  • Sunflower sprouts
  • 4 tbsp Pumpkin seeds

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Place the tomatoes, bell pepper and garlic cloves in an oven safe baking dish. Drizzle with olive oil and season with sea salt. Bake for 20-25 minutes.
  • Take the baked vegetables out from the oven and add to a high speed blender along with yellow onion, red chili, black pepper, sea salt, red wine vinegar and water (if using). Mix until smooth/half smooth (depending on how you prefer it). Taste to check the seasoning.
  • Serve warm or cold topped with cucumber, sunflower sprouts and pumpkin seeds.