Roasted Tomato and Red Pepper Soup

IMAGE
VIDEO

Roasted Tomato and Red Pepper Soup

Servings: 8

INGREDIENTS

VERSION 1

890 g (2 lb) tomatoes - quartered

200 g (7 oz) red bell pepper / capsicum – seeds removed, cut into large pieces

50 g (2 oz) onion – cut

30 g (2 tbsp) lemon juice – fresh

72 g (1/3 cup) oil – olive / avocado / grape seed

6 g (1 tsp) salt

1 g (1 tsp) oregano – dried

2.3 g (1 tsp) sweet paprika

7 g (1/4 oz) whole garlic cloves - peeled

900 g (1 qt) vegetable broth /chicken broth (for non-vegan)

10 g (1/4 cup) basil – fresh leaves – rough chopped

VERSION 2 (all of the above plus all items below)

1/4 g (1/8 tsp) cayenne pepper

4 g (2 tsp) garam masala

3 g (1 tsp) turmeric powder

400 g (1 can) coconut cream – full fat (meat and water) or heavy cream (for non-vegan version)

DIRECTIONS

1. Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment paper
VERSION 1
2. Cut the tomatoes into quarters and each quarter in half (eighths), the bell pepper/capsicum into large pieces, onions into large wedges, and separate the layers of onion, peel the whole garlic cloves, remove fresh basil leaves from stem. Put into deep bowl
3. Sprinkle the salt, dry oregano and sweet paprika over the cut vegetables in the bowl. Toss to distribute spices evenly
4. Pour the lemon juice and oil over the vegetables in the mixing bowl. Toss to coat all the vegetables well
5. Distribute the vegetables evenly onto the parchment lined baking sheet
6. Place into the middle position of your preheated oven and bake for 20 minutes
7. 5 minutes before the vegetables are done (15 minutes into baking) pour your stock into a medium soup pot and bring the broth to brisk simmer
8. Spoon the roasted vegetables and basil into the simmering stock (pour any juices and oil into the pot as well). Bring back to a brisk simmer and cook for 5 minutes
9. Puree the stock and vegetables in small batches and pour into a clean bowl. This is the completion of version 1 (Campbell Tomato Soup version)
To make VERSION 2
10. Pour the pureed soup back into your cooking pot
11. Add the full can of Thai Kitchen (or equivalent, organic and with no additives) full fat coconut cream
12. Add the cayenne pepper, garam masala, turmeric, stir and simmer for 5 minutes
13. SERVING SUGGESTION: drizzle 1 tablespoon of either a good quality olive oil or cream over the soup and garnish with a few small fresh basil leaves. Enjoy!

MACRONUTRIENTS CHART

FYI

You can freeze the soup by placing in air-tight glass containers. Leave about 1/4 of the jar empty for the expansion due to freezing. Reheat by allowing the soup to melt in the fridge (taking it out the night before or leaving it on your counter until content has melted). Then reheat either in microwave or in a pot.