Roast Red Capsicum (Bell Pepper) and Tomato Soup

May 31, 2023May 31, 20230 2
Roast Red Capsicum (Bell Pepper) and Tomato Soup Recipe
in Soup

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 red capsicums , halved & seeded ( bell peppers )
2 tablespoons olive oil
1 large onion , finely sliced
2 garlic cloves , crushed
1 tablespoon tomato paste
750 g tomatoes , roughly chopped
2 cups vegetable stock
1 handful basil , torn
1 tablet Equal sugar substitute ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
210
Sugar
6g
Fat
10g
Roast Red Capsicum (Bell Pepper) and Tomato Soup is a soup recipe that is perfect for cold weather. This hearty soup is vegan, gluten-free, and low in calories, making it perfect for weight watchers. The key to this recipe is roasting the red capsicums and tomatoes, which adds a smoky and sweet flavor to the soup. This soup can be served as a starter or as a main dish, and it can be paired with a crusty bread or even a salad to make a complete meal.

Instructions

1.Preheat the oven to 400°F.
2.Rub the halved and seeded red capsicums with 1 tablespoon of olive oil and place on a lined baking tray.
3.Roast the red capsicums for 25 minutes or until the skin is blackened and blistered.
4.Once cooked, place the roasted red capsicums in a bowl and cover with plastic wrap to cool down.
5.In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
6.Add the finely sliced onion and crushed garlic, and sauté until soft and translucent.
7.Add the tomato paste to the saucepan and stir well to combine.
8.Add the roughly chopped tomatoes and stir well to combine.
9.Add the vegetable stock and bring to a simmer.
10.Reduce the heat to low and allow to simmer for 20 minutes.
11.Once the red capsicums have cooled down, peel the skin off with your fingers and roughly chop.
12.Add the roasted red capsicums to the saucepan and stir well to combine.
13.Add the torn basil and stir well to combine.
14.Add the Equal sugar substitute (if desired) and stir well to combine.
15.Use an immersion blender to blend the soup until smooth.
16.Serve the roast red capsicum and tomato soup hot with crusty bread and enjoy!

PROS

Roasting the capsicums and tomatoes adds a deep and rich flavor to this soup.
This recipe is vegan and a great way to get a healthy dose of vegetables.
By adding the Equal sugar substitute, this soup can be suitable for people with diabetes or those who are trying to reduce sugar intake.

CONS

The roasting process takes time, and the soup needs to be blended well, which can be a bit time-consuming.
The soup may be a bit spicy if the capsicums used are particularly hot.

HEALTH & BENEFITS

Roasted red capsicum and tomato soup is an excellent source of vitamins A, C, and E. Bell peppers are also rich in antioxidants, and tomatoes contain lycopene, which has been linked to reducing the risk of cancer. This soup is low in calories and high in fiber, making it a great weight-loss food.

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