Delicious creamy tomato and roasted red bell pepper tomato made with coconut milk and lightly spiced . It is great soup.
If you are looking for a simple yet delicous soup then make this creamy tomato and roasted red bell pepper soup is one dish. Yes it is a simple and easy dish which doesn’t requires much preparation.It is made with canned whole plum tomatoes
My kids love tomato in soup form. And lover to have enjoy lunch and dinner with simple rasam (yes it is kind of tomato soup). So I make it very often. I have my own version of rasam which doesn’t have any lentils. I started making them from my days of living in Japan. I was planning to make a tomato soup other than rasam for long time.
Ingredients required for making this delicous tomato and bell pepper soup.
Canned whole plum tomatoes. If you want you can use fresh one then you you need to blanch and remove the skin.
Fire roasted red bell pepper : I used store bought fire roasted red bell pepper .
Coconut milk : you can use any diary free milk.
Basil: That is herb which goes well with tomato
Black pepper: you can just use black pepper alone
Papaprika : you can add cayene pepper if you want extra heat.
Garlic : Garlic adds not only flavor also helps to tummy for digestion.
Cumin : Cumin is warm spice that goes well with tomato and red bell pepper I used cumin seeds, if you are using ground cumin seeds then add it along while heating the soup.
To keep the process easy, I used canned tomatoes, you can use fresh ones if you have it hand. But it requires some extra work like blanching and peeling the skin and if you don’t mind the extra work, go for it. Otherwise just grab a can of tomato and roasted bell pepper and make this easy delicious soup without much fuss.
I don’t like the taste of raw garlic so roasted them in coconut oil with a sprig of basil and cumin seeds, you know tomato and basil are inseparable friends. Then add tomatoes and fire roasted bell pepper then puree them. If you have immersion blender take it out and use it. I don’t own it so used my own trusted blender.
Then spice them with paprika and black pepper. You can increase the creaminess by adding coconut milk. That way you can make it a vegan soup. I know coconut and tomato goes well from the curries that I cook. I used coconut milk from carton; you can use it from a can or even freshly make it.
My daughter loved this soup, and that means it is delicious. My kids are brutal critics, if they don’t like a dish; they won’t even touch it and would even tell me not to make it any more. So I know this is a delicious, easy tomato soup with my daughter’s stamp of approval.
Oil, garlic, basil and cumin seeds
Fire roasted red bell pepper
In a blender add paparika
After processing bring back to heat and add coconut milk
Finally add black pepper
Enjoy warm soup with your favorite bread.
Creamy Tomato and Roasted Red Bell Pepper Soup
- One 14.5 ounce 411g can of Hunt’s whole plum tomatoes
- 4 ounce ¼ cup fire roasted red bell pepper
- 1 cup coconut milk So Delicious Unsweetened Coconut Milk
- ½ tablespoon coconut oil
- 1 clove garlic
- ½ teaspoon cumin seeds
- 1 sprig of basil
- ½ teaspoon Paprika
- ½ teaspoon salt
- ⅛ teaspoon of black pepper
- 1 teaspoon sugar optional
- In a thick bottomed pan add coconut oil and chopped garlic, cumin seeds and sprig of basil and roast them until garlic slightly change the color.
- Then add canned tomato and fire roasted red bell pepper, paprika and salt. Puree everything using a blender /immersion blender.
- Then bring back to heat and add coconut milk and pepper and let it simmer for while.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.