Roasted Red Pepper and Tomato Soup Recipe
Gaby Dimova
This roasted red pepper and tomato soup recipe is one of my favorite soups to make in the winter months and enjoy on a cold day.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 4 bowls
Calories 95 kcal
- 4 large tomatoes about 1 kg or 2 lb
- 1 red bell pepper
- 1 bulb garlic
- 1 small onion
- 1 handful of fresh basil
- 3 oz tomato paste
- ¼ cup canned coconut milk
- ½ cup vegetable broth
- salt & pepper to taste I added 2 teaspoon salt and ¼ teaspoon pepper
Wash and chop the tomatoes and pepper, along with the onion. Cut off the top of the bulb of garlic.
Place the tomatoes, pepper, onion, and the bulb of garlic on a baking tray. Drizzle them with olive oil, flakey salt, and pepper.
Bake them at 450*F/ 230*C for 45 minutes.
Remove the veggies from the oven and add them to a large blender. Add the basil, tomato paste, coconut milk, broth, salt and pepper.
Blend everything until you get a smooth and creamy texture.
Divide up the soup into bowls. This soup makes about 4 bowls of soup.
I topped my soup with extra coconut milk and fresh basil and enjoyed it with homemade garlic bread.
Calories: 95kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 296mgPotassium: 652mgFiber: 4gSugar: 9gVitamin A: 2343IUVitamin C: 62mgCalcium: 32mgIron: 1mg
Keyword roasted red pepper and tomato soup