Roast Tomato and Red Pepper Soup

From the Kitchen of: Amy, from Wakefield 

For our younger chefs: Remember to ask for help from an adult when completing these recipes, but most of all have fun!


  • Enough Tomatoes and red peppers to fill a big baking tray
  • 7 onions
  • 6 garlic cloves
  • 1.5 litre veg stock
  • Apple cider vinegar
  • Herbs (basil, oregano)
  • Seasoning (salt & pepper)


  1. Roast tomatoes, peppers, onion and garlic in one bug baking tray until soft (40-50 minutes)
  2. Once cooked, add to a big pan and add stock. 
  3. Simmer for 10-20 minutes
  4. Using a hand blender, blend until smooth. 
  5. Add herbs, seasoning and vinegar to taste. enjoy!