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Community Recipe
from [ChefDrT]
VEGAN Tomato & Red Pepper soup

VEGAN Tomato & Red Pepper soup

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

  • Yield: 1 serving
  • Prep time:20 Minutes
  • Cook time:2 Hours, 20 Minutes


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

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

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

4) Simmer for 2 hours


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

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

(back to main recipe)

5) Liquidize/blend the tomato mixture and the peppers

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

7) Add milk, then gently reheat.

(garnish. Optional)

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

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VEGAN Tomato & Red Pepper soup recipe