Name: Roasted Red Pepper & Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Red Bell Pepper, red bell peppers, halved and seeded; 2 Tomato, large, halved; ½ Onion, cut into chunks; 2½ clove Garlic, whole, peeled; 1 tbsp Olive Oil; 1 cup Water, or vegetable stock for a savory depth; 1 tbsp Fresh Cream, optional, for garnish; ¼ tsp Dried Oregano, or mixed italian herbs; ¼ tsp Chilli Flakes; ¼ tsp Ground Black Pepper; ½ tsp Sugar, to balance acidity; ½ tsp Salt, to taste

50 mintotal

40 min hands-on10 min hands-off

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Place the red bell pepper halves, tomato halves, onion chunks, and garlic cloves on a baking tray.
Drizzle with olive oil, sprinkle a little salt, and toss everything until coated.
Roast in the preheated oven for 25 minutes until the skins of the peppers and tomatoes are blistered and slightly charred.
25 min
Remove from the oven and let them cool slightly. You can peel off the charred tomato and pepper skins if you prefer a silkier texture, but leaving them adds smokiness.
Transfer all the roasted vegetables and any juices from the tray into a blender. Blend until completely smooth.
Pour the puree into a soup pot. Add the water (or vegetable stock) to adjust the thickness to your liking.
Add the dry oregano, chilli flakes, black pepper, sugar, and salt. Stir well.
Bring to a gentle simmer on low heat for 5 minutes.
5 min
Turn off the heat. Serve hot with a swirl of fresh cream on top.

How to tell it's done

A vibrant orange-red, thick, and velvety soup with a deeply savory and sweet-smoky flavor profile.

Nutrition

Per serving, from 2 servings.

119kcal

Where the calories come from

Protein2.3 g7%
Carbohydrate13.5 g42%
Fat7.2 g51%

Sugars: 8 g
Saturated fat: 1 g
Fibre: 3.4 g
Sodium: 595 mg
Potassium: 478 mg
Calcium: 45 mg
Iron: 0.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

If you don't have an oven, you can char the bell peppers directly on the gas stove flame like a baingan bharta, and pan-roast the tomatoes and onions.

What to serve it with

Best served alongside a gooey, crisp Grilled Cheese Sandwich.

Rajasthani Bajra Raab

Bajra raab is a Rajasthani pearl millet drink loosened with buttermilk, taken hot in winter.

20 minvegetarian

Rajasthani Papad Paneer Shorba

Papad paneer shorba is a Rajasthani soup that builds its body from roasted papad and yoghurt rather than stock.

25 minvegetarian

Rajasthani Pyaz Tamatar Shorba

Pyaz tamatar shorba builds a Rajasthani broth on slowly browned onion and tomato.

25 minvegetarian

Red Velvet Cupcakes

Red velvet cupcakes are eggless cocoa-buttermilk cupcakes topped with tangy cream cheese frosting.

55 minvegetarian

Roasted Pumpkin Soup

Roasted pumpkin soup roasts the pumpkin first, which concentrates its sweetness before it is blended.

55 minvegan

South Indian Pepper Rasam

Pepper rasam is a thin South Indian broth built on crushed black pepper and cumin, drunk as much as eaten.

40 minvegan

Ingredients