Chicago has been bit by a cold bug – merciless cold has crippled the whole city, with temperatures as low as -25F. We were all instructed to stay inside and stay warm so today was the perfect day to enjoy one of my favorite soups – Roasted Red Pepper and Tomato soup.
This soup is delicious, hearty and so nutritious. Red bell pepper has the highest amount of Vitamin C in a bell pepper and contains phytochemicals and carotenoids, particularly beta-carotene, providing the antioxidant and anti-inflammatory benefits.
Tomatoes are also a rich source of antioxidants Tomatoes are also very high in vitamin C, another antioxidant that fights free radicals. Plus addition of ginger and garlic make it therapeutic as they help fight infections and reduce inflammation in the body.
Also, this soup is so easy to make as the oven and the blender does most of the work for you. There is very little stirring the pot or cooking on the stove required.
Here is the recipe for you to try this simple immunity boosting soup:
Roasted Red Pepper Tomato Soup
- 2 red bell peppers
- 3 large tomatoes
- 1 medium onion
- 1 long celery stalk
- 1 carrot
- 4 large garlic cloves, minced
- 1 inch ginger
- 1-2 green chilies
- 1 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1/4 tsp cayenne pepper
- ¼ cup tomato paste
- 2 sprigs fresh basil
- 1 tablespoon coconut milk
- 4 cups water
- Set the oven to broil
- Chop all the vegetables ( Red peppers – deseeded, onions, tomatoes, carrots, celery) into medium size chunks
- Take a baking tray and spread all the vegetables, ginger, garlic, green chilies and sprinkle lightly with olive oil
- Broil for 15-20 minutes until they are toasted and nice aroma is coming
- Let it cool for few minutes
- Add the vegetables and water in a blender and blend for smooth, creamy consistency
- Transfer the soup in a pan and add basil, coconut milk, salt, pepper, cayenne pepper and tomato paste
- Cook for 5-10 minutes on low-medium heat until it starts to boil
- Serve warm