A rich creamy roasted red pepper and tomato soup, packed with flavour.
Author: Nikole Goncalves
1Large Red Pepper
8Medium Vine Tomatoes
1Medium White Onion
1can Full Fat Coconut Milk
2Chicken Bouillon Cubesmost are vegan but check the ingredients
½teaspoonRed Chili Flakes
2teaspoonsGaram Masala Spice
Pre-heat oven to 400F.
Chop the tomatoes, red pepper and onion into quarters roughly.
In a medium size bowl, combine the tomatoes, onion, fresh basil, olive oil (save a drizzle for the garlic), lemon juice and half the salt and pepper. Toss until evenly coated.
Slice off the top of the garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly. Don’t separate the cloves.
On a parchment lined baking sheet, spread out the tomato mix to one side and add your chopped pepper and bulb of garlic facing upwards on the remaining side. Drizzle the garlic with olive oil to keep it moist.
Roast in the oven for 1 hour. Remove the garlic bulb after 20 minutes and set aside.
Once the peppers and tomatoes are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the peppers.
On medium-high heat in a large pot, add your water and bouillon cubes and bring to a boil.
Next, add in all your roasted veggies, garlic and spices and lower to medium heat. The garlic should slide right out of the skin if you just gently squeeze it.
Blend using an emersion blender in the pot or transfer to a large blender and blend until smooth (and replace into pot).
Add in your coconut milk and stir.
Enjoy with some freshly ground black pepper and a sprig of fresh basil.
This soup will stay good for 3-5 days refrigerated or you can portion it out and freeze it in air tight containers.