• 1 kg of Large Tomatoes
  • 1 Red Bell Pepper
  • 1 Sweet Potato (medium to large)
  • 1 Large Onion
  • 5 Garlic Cloves
  • Extra Virgin Olive Oil
  • 1 tsp of Oregano (dried)
  • 1 tsp of Basil (dried)
  • 1 tsp of Thyme (dried)
  • 1 tsp of Tomato Paste
  • 1 litre of Vegetable Stock
  • Salt and Pepper for seasoning


  • STEP 1
    Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
  • STEP 2
    Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
  • STEP 3
    Place the roasting tin in the pre-heated oven for 30 minutes.
  • STEP 4
    Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
  • STEP 5
    Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

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