EASY “Roast & Blend”- Tomato & Squash Soup (Vegan)

Soup is just a fantastic way of getting lots delicious nutritious organic ingredients into one meal. Once made it is convenient to serve up, once its cooled its easy to store and reheat another day.

This soup requires little effort just chopping really! Roast up all the veg on a tray in the oven then blend with hot stock and serve. Delicious soup full of flavour and goodness.

We love it, hope you do too!

Lou x

Ingredients: Makes 6 portions

  • 2 onions – diced
  • 1 bulb garlic
  • 1 butternut squash, peeled and diced
  • 2 red peppers, deseed and dice
  • 500g cherry tomatoes
  • 1 tablespoon paprika
  • 1/2 teaspoon chilli powder or flakes
  • a sprig of fresh thyme or rosemary
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 800ml hot veg stock


Step 1: Preheat the oven 180ºC. To a large roasting tray add the diced onions, butternut squash, red peppers, cherry tomatoes, paprika, chilli, thyme, salt and pepper. Drizzle olive oil all over and give everything a good mix with your hands.

Step 2: Slice the top off the garlic bulb exposing the cloves, place it on a square of tinfoil or baking parchment paper and pour a table spoon of oil over it, close the tinfoil up like a parcel. Place it on the tray with the veg. Put the tray of veg in the oven to roast for about 40 minutes, stirring the veg half way through. Take the garlic out separately and discard the thyme twigs if any.

Step 3: When the veg is soft and cooked add it to a blender along with the hot stock, squeeze in the roast garlic. Blend to your desired consistency. A hand blender would work fine too. Taste and adjust the seasoning if needed. Serve with crusty bread, delicious.

2 Replies to “EASY “Roast & Blend”- Tomato & Squash Soup (Vegan)”

  1. Thank you. This sounds delicious. I am definitely going to try this.
    I love tomatoes but this time of year they don’t have a lot of sweetness when raw. The sweetness of squash is a combination I hadn’t thought of adding and roasting increases it further. I roast veg a lot, especially this time of year.
    That is why this week I roasted some tomatoes (both large and cherry) with a red pepper, a few cloves of garlic and a couple of deseeded chillis (I wash and dry them then keep in a bag in the freezer so I always have some) and olive oil then blended, roughly, with seasoning and a bit of chilli powder to make a delicious arrabbiata sauce. Much fresher tasting than the sauces you get in jars. A little taste of summer in February.
    There was a lot of sauce so I cooked the whole bag of pasta then two days later mixed the leftovers together with a couple of balls of mozzarella, a few herbs and little water then baked it with a few breadcrumbs and a little of your hard Parmesan style cheese grated on top. Served with green salad that was another 4 portions.
    So in total 6 very generous portions of delicious, healthy food for very little work.

  2. Your sauce sounds delicious – roasting is a great way to get all the sweetness from the veg. Lou 🙂

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