Roast Tomato, Carrot and Pepper Soup


This recipe is one of my go-to soups for Autumn. It is so warming and hearty, and feels like a really substantial meal. I used to make it all the time when I was at University as it is cheap and easy and makes about 3-4 portions. It can also be frozen so that you have it on hand for emergencies when you need a healthy meal and have no time!

The honey or rice syrup infuses into the vegetables as they cook, which I find really brings out the flavour of the soup, but it would taste just as good without as the basil adds so much taste as well. Nutritional yeast is also a great addition, particularly for vegans, as it adds essential minerals and gives extra flavour. I always add this right at the end to add the maximum amount of flavour and to avoid killing any of the goodness. I recently have this new found love of adding seeds to everything, thanks to the wonderful Punchfoods who provide these in easily transportable packs! Sprinkling seeds onto soup is a great way of adding texture, protein and some essential fats!



Roast Tomato, Carrot and Pepper Soup
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, grain free
Serves: 3
  • 7 large vine or beef tomatoes
  • 3 large carrots
  • 2 large bell peppers
  • 1 large red onion
  • 4 cloves garlic
  • 25g fresh basil leaves (about one pack)
  • 1 tbsp coconut oil
  • 2 tbsp olive oil
  • 1 tbsp honey (optional, or brown rice syrup)
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp mixed herbs
  • 1 tsp himalayan salt
  • 1 tsp ground black pepper
  • ½ tsp smoked paprika
  • A pinch of ground ginger
  • A pinch of hot chilli powder, depending on tastes
  • 1 litre of cold water
  • Mixed seeds to serve
  1. Preheat the oven to 200 degrees celsius
  2. Chop the carrots and peppers length ways and place on a lined baking tray
  3. Drizzle with olive oil and the honey (if using) and place into the oven for about 15 minutes until soft but not too browned
  4. Chop the tomatoes in half and add these to the tray and cook for a further 10 minutes
  5. Meanwhile, heat the coconut oil in a large pan on a medium heat
  6. Chop the onion finely and cook in the coconut oil for about 10 minutes until soft
  7. Finely chop the garlic cloves and add, cooking for a further 2 minutes
  8. Add the water to the pan and turn down the heat so that this gently heats through
  9. Add the mixed herbs, salt, pepper and a few torn basil leaves to the water
  10. Once soft, remove the vegetables from the oven and add them to the pan of water
  11. Turn the heat back up to medium and gently simmer for about 10 minutes
  12. Add the rest of the basil leaves, tearing them as you go, and turn off the heat
  13. Add the nutritional yeast, paprika, ginger and chilli powder to the pan
  14. Using a hand blender, gently blend the soup to your preferred consistency (you could also use a processor for this)
  15. Serve with a sprinkling of seeds and your bread of choice


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