Now that we are into October, we are well into soup season.
As the days grow slowly colder (and especially the school runs!), I have found myself making up two batches of soup every single week. They are fast and easy to make, nourishing, taste deliciously comforting, and cheap and versatile too! What’s not to love…?
This week, I felt inspired by the beautiful rainbows of vine-ripened tomatoes I found in the supermarkets (the yellow ones are my favourite – they’re so sweet!) and decided to create this Paprika Roasted Red Pepper & Tomato Soup.
The colour is gloriously uplifting (who can fail to be cheered by a bright, sunny soup like this?) and is also delicious. Plus, it’s full of vitamin C (red peppers are a great source!) to boost that immune system.
I made mine with a Spanish-esque twist by roasting my veggies in smoked paprika. However, you really could use whatever herbs or seasoning you fancy! I would imagine chilli or simple oregano or mixed herbs would also work well.
To keep it nice and creamy, and vegan-friendly and dairy-free, I used full-fat coconut milk. However, if you want a lower fat soup, you could simply switch for more vegetable stock and perhaps add more flavourings!
Anyway, this is a simple, delicious and nutrient-rich soup that will keep your tums happy all the way through winter! Especially when served with fresh, crusty sourdough.
Paprika Roasted Red Pepper & Tomato Soup
- Serves 2 – 4
- For roasting –
- 8 large vine-ripened tomatoes, sliced
- 2 red peppers, de-seeded and sliced
- 1 tsp paprika (smoked or unsmoked)
- Drizzle olive oil
- Salt & pepper
- For the soup –
- 3 garlic cloves, peeled and minced
- 1 red onion, peeled and sliced
- 1 tin coconut milk
- 1/2 cup – 3/4 cup vegetable stock
- 1 tbsp tomato puree
- Large handful fresh basil leaves
- Pinch cayenne pepper (optional)
- Salt and pepper, to taste
- To serve: crispy roasted chickpeas (I roasted mine in paprika too), fresh basil, Co-Yo yoghurt and fresh sourdough
- Preheat the oven to 180C, then line a baking tray. Toss your vegetables in the olive oil and sprinkle over the paprika and a pinch of salt and pepper. Place in the oven to bake for 20-25 minutes, or until browned. Set aside.
- In a pan, gently heat some olive oil, then fry the onion for a minute or so. Add the garlic and cook for a few more minutes, or until the onion is translucent. On a medium / low heat, add the stock, puree and coconut milk and heat through for 15 minutes, allowing the flavours to mingle. Add in the basil and season to taste, adding more paprika if you’d like (I always add more!), and the optional cayenne.
- Place in a blender and blitz until smooth. Add more water if you’d like a thinner soup.
- Serve with fresh sourdough and crispy roasted chickpeas!