Roasted Red Pepper and Tomato Soup Recipe
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.
Equipment
- food processor or immersion blender
- baking sheet
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 95kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 296mgPotassium: 652mgFiber: 4gSugar: 9gVitamin A: 2343IUVitamin C: 62mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!