Gluten and Dairy Free Roasted Tomato and Pasta Soup

serves / makes 4
40 prep time
40 mins cooking time


Hello Everyone

Hope you are having a lovely weekend. The e-book is in the final stages of editing and I’m hoping to have it available to download next weekend, I’ll keep you posted.

I’m the train at the moment so thought I would share a simple recipe with you this morning. This soup has a lovely rich flavour from the roasted tomatoes and the added surprise of some gluten free pasta. I’ve always found it difficult to find a gluten free soup pasta so I tend to just break spaghetti into small pieces.




  • 450g tomatos, quartered
  • 1 red pepper, quartered
  • 1 red onion, quartered
  • 2 garlic cloves, minced
  • 2 litres vegetable stock
  • 50g gluten free spaghetti, broken into small pieces
  • salt and pepper, for seasoning


  1. Preheat the oven to 190 oC
  2. Place the tomatoes, pepper, red onion and garlic in a casserole dish
  3. Drizzle with a little olive oil and season with salt and pepper
  4. Roast in the oven for 25 minutes
  5. Place the roasted vegetables and half the vegetable stock in a blender and blitz until smooth
  6. Pour into a large saucepan and stir in the remaining stock
  7. Bring to the boil
  8. Add the spaghetti and simmer for 5 minutes or until the spaghetti is tender
  9. Serve with some gluten free bread

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