Roasted Red Pepper Tomato Soup
This is a vegan and no-cream tomato soup made with roasted red peppers and tomatoes, flavored with garlic and flavorable sauces.
Servings: 6
Calories: 135kcal
Ingredients
- ½ lb ripe tomatoes halved, deseeded
- 2 red peppers halved, deseeded
- 2 small onion halved
- 2 thyme sprigs
- 2 rosemary sprigs
- 6 - 8 garlic cloves
- salt to taste
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 1 tsp peri-peri hot sauce or tobasco
- 2 tbsp Worcestershire sauce (vegan)
- 1 cup vegetable broth
- 1 tsp basil leaves chopped - to garnish
- ½ tsp black pepper powder to taste
- 2 - 3 tsp olive oil roasting veggies + to garnish
Instructions
- Pre-heat oven at 200 degree C.
- Cut peppers and tomatoes in halves and de-seed them.
- Place them on a baking tray along with rosemary and thyme sprigs.
- Also, place the garlic pods covered with an aluminium foil on the tray.
- Season everything with salt and pepper.
- Drizzle some olive oil on top of everything.
- Roast for good 30 minutes.
- After that remove from oven and peel off the skins.
- Now add in everything to a high-speed blender.
- Blend everything to a smooth puree.
- Now heat olive oil in a saucepan.
- Pour in the blended puree through a fine-mesh sieve. Discard the skins and seeds that left in sieve.
- Stir in tomato puree, some hot sauce and Worcestershire sauce to the soup.
- Add vegetable stock and simmer for 6 - 8 minutes.
- Ladle into soup cups/ bowls.
- Drizzle with some extra olive oil on top and garnish with celery leaves and extra black pepper.
Video
Notes
If you don't have Worcestershire sauce available, then leave it, and add 3 - 4 tsp brown sugar (or as per taste) to the soup.
You can also replace this worcestershire sauce with bbq sauce for a change.
Since thse sauce already ahs sweet content, you don't need to add extra sweetener if using these.
Nutrition
Calories: 135kcal | Carbohydrates: 30.2g | Protein: 7.5g | Sodium: 695mg | Fiber: 8.9g | Sugar: 20g