Spanish Roasted Tomato Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon
based on 2 ratings

A very easy and delicious soup, full of lycopene and tomatoey goodness.

Inspired by:

recipe updated Oct 8, 2019


  • Tomato icon
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Garlic clove icon
    Garlic clove
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    3 tbsp (44ml)
  • Coconut sugar icon
    Coconut sugar
    2 tsp (8g)
  • Smoked paprika icon
    Smoked paprika
    3 tsp (6g)
  • Cayenne pepper icon
    Cayenne pepper
    about ¾ teaspoon (2g)
  • Canned chickpeas icon
    Canned chickpeas
    400g (about 1)
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Halve tomato a clean baking sheet skin side down
  3. Slice red bell pepper into the baking sheet into quarters
  4. Add garlic clove to the baking sheet
  5. Sprinkle with sea salt and black pepper
  6. Drizzle with extra virgin olive oil and balsamic vinegar
  7. Roast slowly - 1 hr, 160°C
  8. Transfer content of baking sheet to TM5 bowl
  9. Add coconut sugar, smoked paprika and cayenne pepper to the TM5 bowl
  10. Fit TM5 bowl to TM5
  11. Blend - approx 30 sec, speed 10
  12. Then add canned chickpeas to the TM5 bowl
  13. Blend - approx 30 sec, speed 10
  14. Heat - approx 5 min, 90°C, speed 1
  15. Serve
  16. Top with canned chickpeas
  17. Garnish with fresh parsley
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