Roasted Red Pepper & Tomato Miso Soup


4 servings

Cooking Time

40 minutes

Total Time

50 minutes

  • 4-6 tomatoes

  • 2 red bell peppers

  • 1 onion, roughly chopped

  • 4 garlic cloves Olive oil

  • 4 cups vegetable stock

  • Salt and pepper to taste

  • Sunflower seeds + pumpkin seeds, for garnish

  • Red pepper flakes, for garnish

  • Crushed black pepper, for garnish

To Serve:
  • 4 servings

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1. Preheat the oven to 375 degrees. 

2. Clean tomatoes and peppers. Then, chop them, removing the core and seeds from the red peppers. Chop onion. Smash and peel 4 garlic cloves. Place all over a roasting pan and drizzle with olive oil. Season with a little salt and pepper. Roast them for 30 minutes, until the skin is falling off the peppers. 

3. When the onion, garlic, tomatoes, and peppers are roasted, peel the skin off the peppers. Place all of the roasted vegetables in a blender, along with vegetable stock Blend well, until creamy. Remove and place into a pot. Bring to a low boil. 

4. Place soup in a bowl and garnish with fresh black pepper, red pepper flakes, sunflower seeds, and pumpkin seeds.

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