Recipe entry
Breakfast by Bella

Roasted Tomato and Pepper Soup

Topped with Nutty Nosh Granola...TASTE SENSATION!!!


(Makes 3 bowls)

  • 16 tomatoes 
  • 3 peppers
  • 2 red onions
  • 3 garlic cloves
  • 150ml water 
  • Pinch Himalayan salt and black pepper
  • Sprinkle of chilli flakes
  • Sprig of fresh basil
  • Drizzle of olive oil 
  • Dash of agave syrup


  1. Preheat the oven at 175 degrees celsius. 
  2. Wash and cut the peppers into large chunks and place in a oven dish lined with foil. 
  3. Peel and chop onions into large chunks, peel garlic and add these to the peppers. Then sprinkle salt, pepper, chilli flakes and mix into the veggies along with a drizzle olive oil.
  4. Place the tomatoes in a separate oven dish lined with foil. Pierce each tomato once with a fork. 
  5. Roast your veggies in the oven for 40 minutes. Note the tomatoes may take slightly longer. 
  6. Once the veggies have roasted, add into a blender along with the basil, water and agave. 
  7. Blitz until smooth. Add a touch more salt and pepper if required.