Spicy Tomato & Red Pepper Soup
A deliciously tangy, yet creamy soup that will warm your tummy and your soul.
Spicy red pepper & tomato soup
I’m currently on a soft food diet. Not out of choice unfortunately, but necessity. I had a tooth extraction a few days ago and it was quite an invasive procedure. Unfortunately for me, not so much for my husband, I’ve not been able to open my mouth. For this reason, I've been stuck with soups and scrambled eggs.
Most of what I've been eating has been quite boring, but this recipe has given me great joy.
What you'll need:
An oven or an airfryer
Roasting vegetables enhances and intensifies their flavors. What you'll find is that the tomatoes become sweeter and the peppers take on a more earthy flavour.
A high speed blender
I use my Ninja hot cold foodi blender to get the silky smooth texture of this soup. Alternatively, using an immersion blender or even a food processor should be fine to puree the soup, but expect the texture to be somewhat lumpy.
Black garlic
I've opted to use black garlic in this recipe as it contains twice as many antioxidants as regular garlic. It also has a fabulous tang to it, similar to balsamic vinegar.
Bone broth
I've been using bone broth to help heal my wound. It's loaded with nutrients that can help to reduce inflammation - just what I need right now. Feel free to add any stock or broth to the soup, but if you want to supercharge this dish, bone broth is the way to go.
Ingredients:
1 cup Cherry tomatoes
1/2 red pepper
1 red chilli
1/2 red onion
1/2 tsp chilli powder
2-3 tbsp of avocado or olive oil
3 cloves of black garlic
1/2 tsp oregano
1/2 cup of bone broth or stock
1/4 cup of cream
Salt to taste
Steps:
1. Add the tomatoes, onion, chilli, red pepper and oil into an oven proof dish and back in the oven for 30 minutes at 180c.
2. When it’s ready, the veggies should be soft & charred.
3. Add the cooked veggies along with the broth, salt & seasoning into a blender and blitz until smooth.
Spicy Tomato & Red Pepper Soup
Ingredients
Instructions
- Add the tomatoes, onion, chilli, red pepper and oil into an oven proof dish and back in the oven for 30 minutes at 180c.
- When it’s ready, the veggies should be soft & charred.
- Add the cooked veggies along with the broth, salt & seasoning into a blender and blitz until smooth.
Notes
Black garlic
I've opted to use black garlic in this recipe as it contains twice as many antioxidants as regular garlic. It also has a fabulous tang to it, similar to balsamic vinegar.
Bone broth
I've been using bone broth to help heal my wound. It's loaded with nutrients that can help to reduce inflammation - just what I need right now. Feel free to add any stock or broth to the soup, but if you want to supercharge this dish, bone broth is the way to go.
Nutrition Facts
Calories
628.99Fat (grams)
57.33Sat. Fat (grams)
18.67Carbs (grams)
24.34Fiber (grams)
4.78Net carbs
19.57Sugar (grams)
12.87Protein (grams)
10.18Sodium (milligrams)
304.03Cholesterol (grams)
67.24The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.
To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information available.
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