Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup is a perfectly creamy, cozy, and flavorful vegan soup recipe.
Ingredients
- 1 large Red bell pepper 200 grams
- 2 large Vine tomatoes 400 grams
- 2 tbsp Tomato paste
- 1 medium Onion
- 2 large Garlic cloves divided
- 2 tbsp Cilantro finely chopped
- 1/2 tsp Black pepper powder freshly ground, divided
- 1/4 tsp Paprika optional
- 1/2 tsp Salt or as required
- 2 tsp Olive oil
Instructions
Oven Roasted Method
- Preheat the oven to 420℉/215℃
- Remove the seeds and stems from the bell peppers, slice them into wedges, and place them on a baking tray.
- Take out the onion and garlic peels. Cut the onion and 1 large garlic into halves and place them on a baking tray.
- Remove the stems and slice the tomatoes in 4 pieces and place the seeded side up on a baking tray.
- Drizzle 1 tsp olive oil, ¼ tsp freshly ground black peppers, and ⅛ tsp salt over the veggies.
- Transfer the baking tray to the oven and roast the veggies for 20 minutes. Flip the veggies, except the tomatoes, and roast them for 10 more minutes.
- Take out the baking tray from the oven and let the veggies sit on a baking tray for 10 minutes.
Stovetop Method
- Heat a large skillet on medium high heat, add 2 tsp oil, roast the sliced onions for 5 minutes, transfer the halved garlic, roast for 3-4 minutes, and set aside.
- Next, drizzle 1 tsp oil, roast the whole tomatoes on a skillet covering the lid for about 5 minutes on a medium low heat.
- Roast the whole red bell pepper directly on the flame on low heat. Using a tong, turn the stem of a red pepper frequently for about 10-12 minutes until the pepper turns brownish black.
- Keep the bell pepper in a glass bowl and cover with a plastic wrap for about 30 minutes. Carefully remove the stems, seeds, and peels of the red pepper.
- Transfer the veggies to a blender jar and blend them with ½ cup water until smooth and creamy.
- Next, transfer the soup to the pot, add another ¼ to ⅓ cup water, ½ tsp salt, paprika, 1/4 tsp black pepper powder, and simmer it for 5-10 minutes. Adjust the spices according to your taste.
For Garnishing
- Heat the skillet on low heat, add 1 tsp olive oil, 1 large chopped garlic, sauté for 2 minutes, and set aside.
- Serve the soup into the bowls, garnish it with some sautéed garlic, black pepper powder, sprinkle some paprika if you like, some cilantro, and serve.
Notes
- If you want to roast the red bell pepper longer, preheat the oven to 450℉/230℃ and roast them for 40 minutes, flipping halfway through. Once the veggies are out of the oven, store the red bell peppers into a glass bowl and cover them with a plastic wrap for 30 minutes. Peeling the skin out of them will be easier.
- Tomato paste gives an amazing color to the soup but you may skip it.