I got together the following and attempted to work some magic.
1 tbsp Olive Oil
2 medium onions sliced
1 Clove of Garlic
2 tsp Chopped Fresh Thyme Leaves
1 pepper roasted and sliced (or do as I did and use a handful of frozen slices)
1 tin of tomatoes
1 tbsp Tomato Puree
1 pint of vegetable stock
1 tbsp Mushroom Ketchup
2 tbsp Chopped Fresh Marjoram Leaves
I fried the onions, garlic and thyme very slowly in the olive oil. This cannot be hurried. It took me about 45 minutes. The onions need to be translucent, soft when you bite into them and above all sweet. When I had got them to where I wanted them I added the frozen peppers. I warmed the mixture on a very low light for another 5 minutes. Then I added the tinned tomatoes. I buy the whole tomatoes, rather than the ready chopped ones. I think the quality is better. I find the tins of chopped tomatoes contain too much of the bits that I don’t want. I shred the whole tomatoes between my thumb and fingers and discard the stalk end and the centre. I know it might be a bit wasteful, but I think that you get better results. It is also very messy, so don’t wear your best white t-shirt. The tomatoes were followed by the tomato puree. I gave it a quick mix and then added the stock and the mushroom ketchup.
I simmered the soup for about 20 minutes. I have an idea that soup shouldn’t be boiled. I don’t know where I got that from. Then I added the marjoram and simmered it for another 10 minutes. I let it cool for about 10 minutes, added seasoning and whizzed it with a hand blender. You can put it into a liquidizer if you want to.
I think this is suitable for both vegans and vegetarians. That is, unless I have made a mistake with the mushroom ketchup and it contains meat products.