1. Preheat oven to 190 degrees, gas mark 5.
  2.  Cut tomatoes, squash, onion, pepper, celery and carrot into chunks and finely dice the garlic and chilli.
  3.  Place all the vegetables into a large roasting tin.
  4. Season generously with salt, pepper and toss together.
  5. Place in oven for 45 minutes turning evenly every 15 minutes.
  6. Place vegetables in food processor with 500ml of boiling water and blitz until smooth.
  7. Pour through a sieve into a large deep saucepan, pressing down with a ladle to squash the vegetable puree through the mesh.
  8. Add another 500ml of boiling water to the smooth soup. Bring to the boil and simmer for 2-3 minutes.Season to taste.



  • 6 large tomatoes
  • 2 red onions
  • 1 large butternut squash
  • 1 stick of celery
  • 1 medium red pepper, deseeded
  • 1 carrot
  • 2 cloves of garlic
  • 1 red chilli, deseeded

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