RED PEPPER AND TOMATO SOUP

RED PEPPER AND TOMATO SOUP

Red Pepper And Tomato Soup is a vibrant and velvety blend that brings together the natural sweetness of roasted red pepper with the rich acidity of ripe tomatoes. This nourishing soup is enhanced with almond milk for a dairy-free creaminess and rounded out with aromatic garlic and vegetable broth. It’s ideal for light lunches or a soothing starter, offering antioxidants, vitamins A, C and gentle warmth in every spoonful. Whether served with rustic bread or a swirl of basil oil, it feels both homely and refined. Naturally gluten-free and vegan, it suits a variety of dietary preferences and is incredibly easy to make. Its short ingredient list belies the depth of flavour, making it a reliable recipe for busy weeknights or a relaxed Sunday meal.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, Low Fat, Low Cholesterol, Quick & Easy, Wheat / Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

• 1/2 roasted red pepper, chopped
• 1/2 cup chopped tomato
• 3/4 cup vegetable broth
• 1/4 cup almond milk
• 1 garlic clove, minced
• 1 Pinch of Salt (optional)
• 1 Pinch of pepper (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 39.15 kilocalories
• Fat: 0.9 gram
• Saturated Fat: 0.2 grams
• Carbohydrate: 7.3 grams
• Sugar: 3.6 grams
• Sodium: 222.0 milligrams
• Fibre: 1.8 grams
• Protein: 1.6 grams
• Calcium: 141.7 milligrams
• Iron: 0.6 milligrams
• Potassium: 299.6 milligrams

PREPARATION

• Sauté The Garlic: In a medium saucepan over medium heat, add 1 teaspoon olive oil. Once warmed (about 30 seconds), add 1 garlic clove (minced) and cook for 30 seconds until fragrant.
• Add The Vegetables: Stir in ½ cup chopped tomato and ½ roasted red pepper (chopped). Cook for 1 to 2 minutes to warm through.
• Simmer With Broth: Pour in ¾ cup vegetable broth, bring the mixture to a gentle boil, then reduce heat to low and simmer for 7 to 8 minutes, until the vegetables are very soft.
• Cool Slightly: Remove the pan from the heat and let it rest for 2 minutes to cool slightly and make blending safer.
• Blend The Soup: Use an immersion blender (or transfer to a standard blender) to purée the mixture until smooth.
• Incorporate Almond Milk: Return the soup to low heat, stir in ¼ cup almond milk and warm through gently, do not let it boil.
• Season And Serve: Taste and season with salt and black pepper to taste. Serve warm and garnished as desired.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Roasting Tip: Use pre-roasted red peppers from a jar to save time.
• Blend Carefully: Allow soup to cool slightly before blending.
• Garlic Boost: Use roasted garlic for a deeper flavour.
• Tangy Lift: Add a splash of balsamic vinegar before serving.
• Smooth Finish: Strain the soup for an ultra-silky texture.

VARIATIONS

• Protein Boost: Stir in cooked lentils or chickpeas.
• Richness: Add a spoonful of tahini for extra creaminess.
• Herbs: Blend in fresh basil or oregano for added flavour.
• Heat: Include a pinch of smoked paprika or cayenne pepper.
• Base Swap: Use coconut milk instead of almond milk for a tropical note.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in single-serve portions for up to 3 months.
• Reheating: Warm gently on the hob, stirring frequently.
• Advance Preparation: Chop ingredients ahead and store chilled until ready to cook.