This recipe opened up a whole new way of cooking soup for me! One tray, roast, and blend – that’s it! If you want a delicious meal that’s so simple to make, look no further than this Easy Roasted Red Pepper Tomato Soup.
With a one-year-old, cooking needs to be easy for me. I do my best to make my little family nourishing meals, but if a recipe is too complicated or takes too long, it just won’t work for me. This soup was a game changer! So many healthy ingredients in one bowl, and this tray bake method is definitely going to become a regular on our weekly menu now!
Not only is this recipe easy to make, it tastes sooooooooooooo good – like so good you think there is some secret ingredient in there, but there’s not! I do think the secret is in the roasting. The vegetables, particularly the garlic and onion, slightly caramelise in the oven which gives a lovely sweet taste while the paprika adds a little smokiness.
When I was making this for the first time, I decided to throw in some chickpeas before blending to add a little protein. It also makes the soup extra thick and filling! It’s absolutely delicious by itself, or served with a thick slice of sourdough bread with a drizzle of olive oil on top.
A perfect option for lunch or dinner, and kids love it too! I often feed my daughter exactly what we are eating, I just blend up a portion for her before the salt and stock cube are added. She absolutely loved this one and was banging her bowl for more! Consider making a larger batch of this one and freezing for a lazy day!
Ayurvedic Perspective on Easy Roasted Red Pepper Tomato Soup
Nightshades, like tomato and red pepper, contain compounds called alkaloids which some people can have minor sensitivities to. In Ayurveda, nightshades can aggravate Vata and Pitta dosha in particular and may cause some gas and bloating. Cooking nightshades reduces the alkaloid content and also makes them more digestible.
Kapha types should omit the coconut milk in the recipe and use water instead. They may also benefit from adding a generous dose of black pepper on top too to aid digestion!
Here’s What You Need
- Cherry tomatoes
- Red bell peppers
- Sweet potato
- Onion & garlic
- Olive oil
- Paprika
- Chickpeas
- Coconut milk
- Stock cube
- Salt & pepper
- Lemon
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Easy Roasted Red Pepper Tomato Soup
Equipment
- Hand blender
Ingredients
- 2 cups cherry tomatoes
- 1 medium sweet potato
- 2 red peppers
- 1 red onion
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chickpeas
- 2 cups coconut milk
- 1 cup water
- 1 stock cube
- 1/2 juiced lemon
Instructions
- Preheat the oven to 180C & line a baking tray with parchment paper
- Start by prepping the vegetables – wash cherry tomatoes, chop sweet potato, slice red pepper, separate garlic cloves and halve onion
- Lay everything on the parchment paper, drizzle with olive oil and season with salt, pepper and paprika
- Roast for about 45 minutes until sweet potato is soft and the peppers are wrinkled
- Once cooked, add all the cooked veg to a large pot, along with chickpeas, coconut milk, water, stock cube and lemon juice
- Using a hand blender, blitz until completely smooth, serve and enjoy!
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