VEGAN Tomato & Red Pepper soup

A thick creamy tomato soup with the added flavor of roasted red peppers.

Yield: 1 serving
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  • 3 whole(s) Red Peppers
  • 20 whole(s) Tomatoes
  • 2 teaspoon(s) Mustard Seeds
  • 1 tablespoon(s) Creamed Horseradish
  • 1 whole(s) onion
  • 2 cup(s) Stock
  • 1/2 cup(s) Soy milk


  1. 1) Sweat chopped onions & mustard seeds for 2-3 minutes (In marge or oil according to personal preferences. Stir in horseradish.

  2. 2) Add 20 roughly chopped tomatoes and sweat for a further 2 minutes

  3. 3) Add stock (I use garlic, but you cold use a veggie stock)

  4. 4) Simmer for 2 hours

  5. (Meanwhile)

  6. i) Halves and de-seed peppers then roast in a very hot oven till the skins blacken

  7. ii) Cover in a bowl for 20 minutes then remove skins.

  8. (back to main recipe)

  9. 5) Liquidize/blend the tomato mixture and the peppers

  10. 6) [IF you want a creamy soup... put the result through a fine sieve]

  11. 7) Add milk, then gently reheat.

  12. (garnish. Optional)

  13. 2-3 Fry's Vegetarian sausages (chopped in to cubes) & 4 slices of bread mad into croutons.
January 2013

This recipe is a personal recipe added by ChefDrT and has not been tested or endorsed by MyRecipes.

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