What's a better way to warm up on a cold day other than a hot bowl of creamy hearty soup. This easy roasted pepper & tomato soup recipe is packed with flavors and the best way to use up all the herbs from your garden. I bet you'll never turn back to the canned soups after you try this recipe!!
🍽 S E R V I N G S
2 Servings
⏰ T I M E
prep time - 10 minutes
bake+cook time - 50-55 minutes
total time - 60-65 minutes
INGREDIENTS:
7-8 roma tomatoes
2 red bell pepper
3-4 cloves garlic
1 medium-sized yellow onion
4 tbsp olive oil
1 bay leaf
1/2 cup coconut cream
Salt & pepper
FOR GARNISH (OPTIONAL):
2 tbsp coconut cream
Few cherry tomatoes
Few garlic chips
Fresh oregano sprig
Fresh basil sprig
WORKING THE MAGIC:
Preheat oven to 400F and line a baking sheet with parchment paper.
Cut the tomatoes, pepper, and onion in halves and place them on a lined baking sheet.
Also, place the peeled garlic cloves on the baking sheet and drizzle olive oil(about 3 tbsp) over the veggies and sprinkle some salt & pepper. Bake for 40-45 minutes.
Once veggies are roasted well, let them cool for 10 minutes.
Peel off the skin of bell pepper; Place all the roasted tomatoes, roasted and peeled red pepper and roasted garlic in a high-speed blender and blend until creamy and smooth.
In a medium-sized pan, heat a tbsp of oil and to it add bay leaf & sautee for 20 seconds, then add the roasted veggies puree to it.
Let the soup boil for 2-3 minutes. Adjust salt and pepper accordingly.
Add coconut cream and switch off the flame & remove the pot from heat and stir the soup very well.
Divide between two bowls and garnish with fresh coconut cream, garlic chips, cherry tomatoes, fresh oregano sprig, and a fresh basil sprig.
Serve with a toasted baguette on the side.
If you ever try this recipe don’t forget to share your photos with us on Facebook, Pinterest, Twitter or tag us on Instagram @homemadeishappinezz using the hashtag #homemadeishappinezz and stay connected. Would love to see your creations from this space!! Happy Cooking❤️
Comentários