Roasted Tomato & Red Pepper Soup

by Stephanie Jeffs of


  • 320g Tomatoes, cut into 2” pieces
  • 450g Red Peppers, cut into 2” pieces
  • 1/2 Spanish Onion, cut into 1” pieces
  • 480 ml Chicken or Vegetable Broth
  • 60ml Ultimate Oil Blend
  • Sea Salt
  • Black Pepper

Serves 2


Preheat oven to 190C. Line 2 baking sheets with parchment paper and place tomatoes, peppers, and onions on sheets. Roast vegetables until soft and browned along edges (approx 45 mins).  In batches, blend with the hot broth until smooth. Stir in Ultimate Oil Blend, serve and enjoy!

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