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ROASTED TOMATO & RED PEPPER SOUP
12

ROASTED TOMATO & RED PEPPER SOUP

NUTRITION
HEALTHY RECIPES
Feb 02, 2025

ROASTED TOMATO & RED PEPPER SOUP

Roasted Tomato & Red Pepper Soup is a vibrant, flavour-packed dish that combines the natural sweetness of tomatoes with the smoky depth of roasted red peppers. The addition of coconut milk creates a silky-smooth consistency, making this soup both comforting and satisfying. Infused with garlic for extra depth, this nutrient-rich soup is perfect as a light lunch, an appetiser or a wholesome dinner. Packed with antioxidants and vitamins, it’s an excellent choice for a healthy yet indulgent meal. Whether served warm in winter or chilled in summer, this soup is a deliciously versatile dish for any season.

RECIPE CATEGORY

Soup / Stew, Entrée

SERVING SIZE

1

CUISINE

Mediterranean, European

PREPARATION/TECHNIQUES

One-Pot Wonders, Sauté, Simmer

OCCASION/HOLIDAY

Autumn, Winter, Comfort Food, Family Dinner, Light Lunch, Thanksgiving

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy

DISH TYPE

Soup / Stew

INGREDIENTS

The following are the ingredients which we need to prepare this roasted tomato & red pepper soup.

  • 1 small tomato, chopped
  • ¼ red bell pepper, chopped
  • 100ml vegetable broth
  • 50ml coconut milk (or cream)
  • 1 clove garlic, minced
  • Salt and pepper, to taste

FULL NUTRITIONAL INFORMATION (Per Serving)

  • Calories: 105 kcal
  • Protein: 2g
  • Carbohydrates: 9g
  • Fats: 7g
  • Fibre: 3g
  • Sodium: 140mg

PREPARATION

  • Sauté The Garlic: Heat a saucepan over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
  • Add Tomato And Red Pepper: Stir in the chopped tomato and red bell pepper, cooking for 3-4 minutes to enhance their natural sweetness.
  • Pour In The Broth: Add the vegetable broth and bring to a gentle simmer. Cook for 8-10 minutes until the vegetables are soft.
  • Blend The Soup: Use an immersion blender to purée the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending.
  • Incorporate The Coconut Milk: Stir in the coconut milk and warm through for 2 minutes. Season with salt and pepper to taste.
  • Serve And Enjoy: Pour into a serving bowl and garnish with fresh basil, a drizzle of olive oil or crushed nuts.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some tips which help you to prepare this roasted tomato & red pepper soup.

  • Creamier Texture: Use more coconut milk for a richer consistency.
  • Deeper Flavour: Roast the tomatoes and peppers before cooking to enhance their sweetness.
  • Balanced Acidity: A splash of balsamic vinegar or lemon juice brightens the flavours.
  • Extra Thickness: Blend in a handful of cooked chickpeas or white beans for a heartier soup.
  • Garnishing Ideas: Top with toasted nuts, seeds or fresh basil for added texture.
  • Serving Suggestion: Pair with warm sourdough, garlic bread or a fresh green salad for a complete meal.
  • Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a hint of heat.

VARIATIONS

  • Spiced Version: Add a touch of cumin, curry powder or cayenne for a bolder taste.
  • Protein Boost: Stir in cooked quinoa, lentils or tofu for added nutrition.
  • Nutty Flavour: Blend in a spoonful of almond or cashew butter for extra richness.
  • Low-Carb Alternative: Replace the tomato with roasted cauliflower for a lighter version.
  • Extra Veggies: Mix in roasted carrots, courgettes or sweet potatoes for additional depth.
  • Cheesy Twist: Sprinkle nutritional yeast or dairy-free cheese for a savoury, umami boost.
  • Crunchy Topping: Garnish with roasted chickpeas or croutons for a satisfying crunch.
  • Summer Version: Serve chilled with a swirl of coconut yoghurt for a refreshing alternative.

PREPPING AND STORAGE

  • Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat while stirring.
  • Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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