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Best soup recipe

  • Author: Pip Payne
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x


A gorgeous rich roasted vegetable, tomato and fennel soup with a hint of orange

Syns: under one per portion


  • 1 red onion (peeled and cut into wedges)
  • 1 bulb fennel (trimmed and roughly chopped)
  • 1 leek (trimmed and roughly chopped)
  • 2 red peppers and 2 yellow peppers (deseeded and roughly chopped)
  • 2 carrots (peeled and cut into chunks)
  • 1 whole bulb garlic (cloves removed from skin and added in whole)
  • 2 tins chopped tomatoes
  • 1 litre white wine stock (I found this in Tescos- if you can’t get hold of it use vegetable stock)
  • 1 tbsp olive oil
  • Peel of one orange (use a potato peeler and just take off the surface of the skin, not the white pithy bit)
  • freshly ground salt and pepper
  • If you have fresh rosemary, thyme or bay, throw some in while everything roasts


  1. Pre-heat the oven to 160c
  2. Prepare all the veg and the orange peel, and throw in a large baking tray. Stir through the olive oil, coating everything, stir in the chopped tomatoes, and then pour in half of the white wine stock (500ml)
  3. Season generously with salt and pepper
  4. Pop into the oven and bake for 3 hours. Just check this every hour, and give it a good stir every time you do
  5. Remove from the oven, Place in a large saucepan and add the remaining stock, bringing up to the boil and then turning the heat off.
  6. Using a hand blender (or a food processor), whizz it up until smooth, and then adjust the seasoning to taste (plenty of salt!)
  7. Serve
  • Prep Time: 20 minutes
  • Cook Time: 3 hours