Creamy sweet red pepper and tomato soup with fragrant basil
I’m a huge fan of red peppers, they are my favourite type of peppers to use in recipes – I adore that bright red colour and their sweet note. Depending on what the recipe to hand is, I do try my very best to opt for sweet red peppers so long as it doesn’t compromise the favour.
Today I thought it would be appropriate to present you with one of my favourite seasonal soup recipes – roasted red pepper and tomato soup, granted the title is quite a mouthful (well not literally, you know what I mean) but the taste is mind blowing.
I’m very particular about tomato soup, I hate anything that isn’t mild-moderately seasoned, so much so that I seldom purchase any type of tomato soup from the supermarket. One notable reason for that is due in part to the artificial ingredients which obliterate the natural vitamins and minerals and also because of the level of sodium used to disguise the flavour or to rather mask how under seasoned the dish truly is.
The above description is the main reason why I’d much rather cook my own soup from scratch. I have complete control over what goes into into the recipe and most importantly you won’t find any toxic ingredients included either.
This immune boosting recipe will certainly aid sustenance doing the cold, dark and dismal days.
Even though a large portion of this recipe contains sweet red pepper, if you’re a guy you might want to pay close attention to what I’m about to write. Tomatoes contain lycopene a red carotene and phyochemical which is said to help fight prostate cancer. I have read several scholarly articles, all of which have cited the many health benefits for men at risk of prostate cancer and the positive association with consuming tomatoes.
Of course this recipe is not gender specific, though I do feel at times many recipes have a tendency to outline the positive aspects to namely women, so let’s spin things on their head a little by highlighting the health benefits for men too?
Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much) however, I do strongly suggest roasting the vegetables to experience the depth of flavour in its entirety.
I used my trusty homemade vegetable stock too, simply click to access the recipe.
This is a freezer friendly recipe. so freeze the leftovers for another day or double, triple or quadruple the batch to freeze and reheat at your leisure.
It’s your choice just be sure to whip up a batch of this delicious vegan, paleo and dairy free soup during the winter months.
- 3 medium sized sweet bell peppers
- 6 large tomatoes
- 2½ cups of vegetable stock (see post)
- 1 carrot, chopped (or 2 small ones)
- 3 cloves of garlic, peeled
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 7 large fresh basil leaves
- ½ tsp of black pepper
- ½ tsp of himalayan pink salt
- 1 tbsp + 1tsp of coconut oil
- Preheat the oven to gas mark 4 or 180C.
- Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before drizzling with coconut oil.
- Proceed to roast in the oven for 20 minutes or until slightly charred..
- In a medium sized saucepan heat the oil then begin to saute the garlic and onions for 1 minute.
- Add the carrot and celery to the saucepan, cook for a further 3 minutes, ensure to stir and season the veggies with the salt and pepper throughout the given time.
- Pour the stock into the pan along with the roasted tomatoes and bell peppers.
- Transfer the contents of the saucepan into a blender with the fresh basil leaves, then blend until smooth.
- Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly