Roasted capsicum, tomato & coriander soup
This roasted capsicum, tomato, and coriander soup features the smoky richness of roasted red peppers, combined with the freshness of tomatoes and a hint of heat from chili peppers. It's a nutritious, vibrant dish that's easy to prepare and perfect for any occasion.
Cook time 20 min
Prep time 15 min
Ingredients:
2 tsp olive oil1 onion
2 garlic cloves
2 red hot chili peppers
2 cans canned tomatoes
3 red peppers
2 cups vegetable broth
1/3 cup greek yogurt
Roasted capsicum, tomato, and coriander soup is a flavorful and nutritious dish perfect for any season. This vibrant soup combines the smokiness of roasted red peppers with the fresh zing of tomatoes and the aromatic touch of coriander. It's not only delicious but also packed with vitamins and antioxidants, making it a great choice for a healthy meal.
Instructions:
- Preheat your oven to 425°F (220°C).
- Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make the skin easier to remove.
- Once cooled, peel off the skins, remove the seeds, and chop the peppers coarsely. Set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the finely chopped onion and cook until it's soft and translucent, about 5 minutes.
- Stir in the minced garlic and chopped red hot chili peppers. Cook for another 2 minutes, being careful not to let the garlic burn.
- Add the canned tomatoes, roasted red bell peppers, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to let the flavors meld together.
- Use an immersion blender to carefully blend the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and transfer it in batches to a regular blender, then return it to the pot.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top each serving with a spoonful of Greek yogurt.
- Garnish with fresh coriander leaves.
- Serve hot with your favorite bread or a side salad.
This roasted capsicum, tomato, and coriander soup is a delicious and wholesome option for any meal. The combination of roasted peppers, tomatoes, and the right amount of heat from the chili peppers provides a depth of flavor that’s both comforting and invigorating. Enjoy this soup with a side of crusty bread or a simple salad for a satisfying and nutritious meal.
Roasted capsicum, tomato & coriander soup FAQ:
Roast the red peppers in a preheated oven at 425°F (220°C) for 20-25 minutes, turning occasionally until the skin is blistered and charred.
Yes, you can use fresh tomatoes instead of canned. About 4-5 medium-sized fresh tomatoes should work, but ensure they are ripe for the best flavor.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Reheat before serving.
You can substitute Greek yogurt with sour cream, crème fraîche, or plant-based yogurt for a dairy-free option.
A large pot, around 4-6 quarts, is ideal for making this soup to accommodate all the ingredients comfortably.
Tips:
- For a smoky flavor, make sure to roast the red peppers until their skins are charred and blackened.
- Using fresh garlic can enhance the aroma and taste of the soup.
- Blend the soup to your desired consistency, either smooth or a bit chunky, to suit your preference.
- Add the Greek yogurt at the end to ensure it doesn’t curdle and to maintain its creamy texture.
- Garnish with fresh coriander and a drizzle of olive oil before serving for an added touch of freshness.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 5g
Carbohydrates 18g
Fiber 6g
Sugar 12g
Fat 4.11g
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