Roasted Reds

Roast Tomato and Red Pepper Soup

Preparation info
  • Serves


    • Difficulty


Appears in
WHOLE: Bowl Food for Balance

By Melissa Delport

Published 2018

  • About

This recipe is all about the slow cook. The longer you roast the tomatoes, the sweeter they will become. This is a soup I would save for the weekends, but you don’t have to miss out on it during the week. Freeze this soup in an airtight container and treat yourself to a slow-cooked meal fast on a regular week night.



  • 10 plum tomatoes
  • 3 red onions, halved
  • 1–2 red chillies (as per heat preference)


Place all the ingredients for the pesto into a food processor and blend until well combined. If the pesto is a little dry, add more olive oil. Set aside.

Preheat the oven to 180 °C.

Place the tomatoes, onions, chillies, red peppers, rosemary and sugar on a large roastin