SMOOTH ROASTED PEPPER AND RIPE TOMATO SOUP
Smooth Roasted Pepper And Ripe Tomato Soup is a rich and velvety soup of comfort that brings together the natural sweetness of roasted red pepper and the bright acidity of ripe tomatoes. It is enhanced with garlic and smooth almond milk. This soup offers a dairy-free creaminess that feels indulgent without being heavy. It’s ideal for appetisers or quick weeknight dinners. This recipe showcases how simple ingredients can deliver bold flavour, nourishment and satisfaction in every spoonful. The vibrant red hue and subtle smokiness from the roasted pepper make it a beautiful addition to any table. It’s a heart-healthy and vegan-friendly dish loaded with antioxidants, vitamins A, C and lycopene, which is excellent for skin, immunity and digestion. Whether served hot with crusty bread or chilled for a summer starter, this Smooth Roasted Pepper And Ripe Tomato Soup is a timeless and wholesome classic with a modern plant-based twist.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Healthy, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Smooth Roasted Pepper And Ripe Tomato Soup:
- 60 grams | 2.12 ounces | ½ roasted red pepper
- 80 grams | 2.82 ounces | ½ cup chopped tomato
- 180 millilitres | 6 fluid ounces | ¾ cup vegetable broth
- 60 millilitres | 2 fluid ounces | ¼ cup almond milk
- 3 grams | 0.11 ounces | 1 garlic clove
- 1 gram | 0.04 ounces | sea salt (to taste)
- 1 gram | 0.04 ounces | black pepper (to taste)
FULL NUTRITIONAL INFORMATION
- Calories: 102 kilocalories
- Protein: 2.8 grams
- Fat: 3.7 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 15.6 grams
- Sugars: 6.5 grams
- Fibre: 4.0 grams
- Sodium: 180 milligrams
PREPARATION
These steps are followed for the preparation of Smooth Roasted Pepper And Ripe Tomato Soup:
- Sautéing Garlic: In a saucepan over medium heat, sauté the minced garlic in a splash of broth for 1 to 2 minutes until fragrant.
- Adding Vegetables: Add the roasted red pepper and chopped tomato to the pan.
- Simmering with Broth: Pour in the remaining vegetable broth and bring to a simmer. Cook for 8 to 10 minutes until the tomato is softened.
- Blending the Soup: Transfer the contents to a blender and purée until smooth and creamy.
- Incorporating Almond Milk: Return the soup to the saucepan and stir in almond milk. Reheat gently without boiling.
- Final Seasoning: Season with salt and black pepper to taste.
- Serving: Serve warm and garnished with a swirl of almond milk or fresh basil if desired.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Smooth Roasted Pepper And Ripe Tomato Soup:
- Roast Ahead: Roast and store red pepper in advance for quick preparation.
- Blending Tip: Use a handheld immersion blender directly in the pot to save on cleanup.
- Texture: For a chunkier soup, reserve a few pieces of roasted pepper before blending.
- Smokiness: Add a dash of smoked paprika to deepen the roasted flavour.
- Creamier Finish: Mix it in a tablespoon of unsweetened plant-based yoghurt or coconut cream.
VARIATIONS
- Protein Boost: Add 1/4 cup cooked white beans for extra protein and thickness.
- Spice It Up: Stir in a pinch of cayenne pepper or red chilli flakes.
- Herbaceous Note: Add a few basil or thyme leaves during simmering.
- Bulk It Up: Stir in cooked orzo, brown rice or lentils to make it a heartier meal.
- Low-Acid Option: Add a pinch of baking soda during simmering to mellow acidity for sensitive stomachs.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed container in the refrigerator for up to 3 days.
- Freezing: Freeze in individual portions for up to 2 months. Label with date for freshness.
- Reheating: Warm over medium-low heat, stirring frequently. Add a splash of broth or almond milk to loosen if needed.
- Meal Preparation Tip: Double the batch and freeze half for later use in busy weeks.
