Roasted Red Onion, Red Pepper & Tomato Soup with Rosemary

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 3
Author: Joanne


  • 2 red bell peppers washed, core and seeds removed
  • 2 red onions skin removed, quartered
  • 6 large tomatoes washed, halved
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 4 sprigs fresh rosemary
  • 1.5 litres vegetable stock
  • 2 tbsp dried oregano
  • pinch sea salt & pepper


  1. Preheat the oven to 180 degrees.

  2. Place the peppers, onions, garlic, rosemary and tomatoes in a large baking tray, cover with the olive oil and place in the oven for 30 mins.

  3. Remove the tray from the oven and transfer the roasted ingredients to a large pan.
  4. Add the stock, seasoning and oregano.

  5. Bring to the boil and simmer for 5 mins.

  6. Turn off the heat.  
  7. Use a hand blender to blend the soup until smooth.

  8. Serve immediately.

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