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.