Easy Roasted Red Pepper Tomato Soup
This post may contain affiliate links, view disclaimer in full.
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 – this tray bake dish is definitely going to become a regular on our weekly menu. It’s the perfect warming and comforting soup for the colder winter months too.
Why It Tastes So Good!
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 and turn golden brown in the oven which gives a lovely sweet taste while the paprika adds a little smokiness and supports your digestive fire (agni).
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.
Family Friendly Recipe
A perfect option for lunch or dinner, and kids love it as a puree 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.
I like a thicker consistency soup, but you can add more liquid to the mixture if desired. You can also feel free to be flexible with the vegetables using what ever you have at home – potatoes, squash, and any other root vegetable can be added to the pan.
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 dosha and Pitta dosha in particular and may cause some gas and bloating.
Cooking nightshades reduces the alkaloid content and also makes them more digestible. You could also consider adding some digestive herbs as garnish, like fresh coriander, for Vata and Pitta too.
Kapha types can consider omitting the coconut milk in the recipe and use water instead. They may also benefit from adding a generous pinch of warming spices like black pepper on top too to aid digestion!
Here’s What You Need
- Cherry tomatoes
- Red bell peppers
- Sweet potato
- Onion & garlic
- Olive oil (or ghee/coconut oil)
- Paprika
- Chickpeas
- Coconut milk
- Stock cube
- Salt & pepper
- Lemon
If You Love This Recipe, Try These Too!
- Creamy Carrot & Ginger Soup
- Creamy Tomato Dahl
- Slow Cooker Moroccan Chicken & Quinoa
- Kitchari
- Slow Cooker Bone Broth
Are You Going to Make This Easy Roasted Red Pepper Tomato Soup?
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca on Instagram for more healthy, Ayurveda inspired recipes! Don’t forget to tag me in your creations too! You can also save this recipe for later by adding it to your recipe board on Pinterest.
Easy Roasted Red Pepper Tomato Soup
Ingredients
- 2 cups cherry tomatoes
- 1 medium sweet potato
- 2 red peppers
- 1 red onion
- 4 cloves garlic
- 2 tbsp olive oil ((or ghee/coconut 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!
Equipment
Delicious & Nourishing Recipes in Your Inbox
Simple recipes and tips for happier & healthier life
2 Comments