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Roasted Reds Soup Recipe


9 large tomatoes cut into 1/4s and put on the roasting tray
1 large red pepper cut into 1/4s with the seeds removed and put on the roasting tray
2 red onions peeled and cut into 1/4s and put on the tray
4 garlic cloves, peeled and cut in half and put on the roasting tray
2 tablespoons of olive oil
2 pints–1.2 litres–6 cups of vegetable stock–homemade or a stock cube or Swiss Bouillon( I use the vegan one)
1 teaspoon of sugar
1 cup of small pasta shapes of your choice
salt and pepper
basil leaves to garnish and serve


Cover the vegetables with olive oil on the roasting tray and put into the oven for 45 minutes at gas 6, 190C, 375F until the vegetables are soft and charred. After 20 minutes just turn over add more oil if necessary.
Remove the vegetables from the oven and put directly into a blender and puree.
Pass all the pureed vegetables through a sieve into the cooking pan. I use a strong metal sieve.
Add the stock, sugar, salt, pepper and boil
Add the pasta and simmer until it is cooked
Season to taste
Serve with Fresh basil


1. Add chopped basil at the end before serving
2. Serve with a strong grated cheese such as Parmesan, cheddar or my favourite local Lancashire cheese.

The roasted reds or tomato soup recipe garnished and ready to eat. Yummy
Enjoy. Thanks for reading.
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