Roast tomato, chilli and orange soup

Prep: 20 mins
Cook: 85 mins
Roast tomato, chilli and orange soup
Packed with vitamin C, this soup is excellent for clearing away colds and boosting the immune system. 

900g tomatoes, halved (small ones left whole)

1 red chilli, deseeded and left whole

2 garlic cloves, finely chopped

4 tbsp olive oil

2 onions, diced

2 carrots, peeled and diced

1 celery stick, diced

560ml hot vegetable stock

100ml orange juice

The zest of 1 small orange, to serve

Edible flowers or thyme, to serve (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Put the tomatoes and chilli on the baking tray and scatter with the chopped garlic.

Drizzle with 2 tablespoons of olive oil and season with salt and a grind of black pepper.

Place the tomatoes and chilli in the oven and roast for 45 minutes, stirring halfway through.

Heat the remaining olive oil in a large, deep-sided pan and cook the onions, carrots and celery over a low heat for 20 minutes.

Add the roasted tomatoes, chilli and garlic, the stock and orange juice to the pan and stir well.

Bring the soup to a simmer for a minute or two, then take it off the heat and allow it to cool slightly.

Using a food processor, blitz until smooth.

Return the soup to the pan, adding more salt and freshly ground black pepper to taste.

Serve with a pinch of orange zest and, if you feel like it, decorate with some fresh edible flowers if available or fresh thyme.


Preparation Time
20 minutes

Cooking Time
85 minutes

Main ingredients
Fruit, Stock/Broth

Recipe Type
Soups, Healthy

Special Info

Level of Difficulty


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