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Homemade Tomato & Pepper Soup

Homemade Tomato & Pepper Soup

Recipe for homemade vegan tomato and pepper soup on realfamilyjourney.comThis recipe has become something of a personal triumph for me. The kids were huge tinned tomato soup fans before we went vegan (they all contain milk) and Pops, in particular, has turned her nose up at every single soup I have made since. Whether it’s been tomato or otherwise I have seen bowl after bowl left full on the RFJ dining table. Until now. Now, this soup does contain tomato but it’s by no means a replica of her beloved tinned variety. This one tastes fresh, tangy, sweet, rich and herby. It really is a delicious soup but I am still in shock that last week she asked for seconds!! Pops ate two whole bowls of homemade soup! Fin always asks for seconds of everything but I kid you not he asked for a third bowl!! (Apologies for all of the exclamation marks but they asked for more!!! Still in shock!) We made this soup for family coming over for a birthday get together and everyone raved about it. I have been asked by various members of the party to knock up a batch for them next time I’m making some. It really is a souper soup.

So simple to make and makes your kitchen smell like a fantastic Italian restaurant. Here’s the recipe...

Ingredients - serves 4

  • 2 small red onions
  • 3 red peppers
  • 10 tomatoes
  • 3 tbs tomato puree
  • 4 cloves garlic
  • A small handful of fresh thyme
  • 1 tbs dried rosemary
  • 2 tsp caster sugar
  • 1 tbs water
  • 1 tbs olive oil
  • 500 ml veg stock
  • 250ml vegan single oat cream (we used Oatly!)

Method

  1. Preheat the oven to 375F/Gas Mark 5
  2. Deseed and chop the peppers
  3. Cut the tomatoes into quarters
  4. Peel the garlic and with the side of your knife just squash the garlic until you hear it crack
  5. Roughly chop the onion
  6. Add all of your chopped vegetables into a large roasting pan and cover in 1 tbs of oil and 1 tbs of water
  7. Sprinkle with the rosemary and shake to coat
  8. Roast/steam in the oven until soft but not black (approximately 45 minutes)
  9. Meanwhile, take a very large saucepan and add the stock, tomato purée, thyme and sugar
  10. Gently heat to soften the herbs and dissolve the sugar
  11. Set aside when ready
  12. Once the vegetables are cooked and cooled a little carefully spoon them into the stock pan and use a hand blender to blend until smooth and creamy (If you don’t have a hand blender then blend the vegetables and some of the stock together in a regular blender just let it cool a little first)
  13. Stir in the cream and heat to serve when ready
  14. Serve with crusty bread

I really urge you to try this recipe. It has been tried and tested on even the hardest critics and has been received very well in all of its glory. It’s loaded with nutrition and you could even hide a few more veggies in there for the more fussy eaters. As a bonus we turned our leftovers into a pasta sauce which was also hoovered up hungrily by our little wildlings. It’s been a gem of a recipe all round. I hope it brings you as much joy as it has me.

Recipe for homemade vegan tomato and pepper soup on realfamilyjourney.com

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