Vegan Roasted Red Pepper and Tomato Soup - Vegan
The Hearty Harvest Red Pepper and Tomato Bisque is a vibrant and comforting dish that brings out the best of seasonal produce. The natural sweetness of roasted red bell peppers combines beautifully with the robust flavor of fresh tomatoes, creating a soup that is both satisfying and deeply nourishing.
Ingrédients
- 6 large red bell peppers
- 8 medium tomatoes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup coconut milk
- Salt and and pepper to taste
- Fresh basil basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half and remove seeds. Place them cut-side down on a baking sheet.
- Place the tomatoes on the same baking sheet. Drizzle with 1 tablespoon of olive oil.
- Roast in the oven for 25-30 minutes, until the peppers are charred and tomatoes have softened.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant.
- Remove the roasted bell peppers and tomatoes from the oven. Let the peppers cool slightly, then remove the skins.
- Add the roasted vegetables to the pot along with the vegetable broth, dried basil, oregano, smoked paprika, and cayenne pepper if using.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the coconut milk, and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 22g | Protéines: 4g | Fat: 9g | Sucre: 11g
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