Roasted Bell Pepper & Tomato Soup

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Roasted Bell Pepper & Tomato Soup


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 2
  • 1 nos red bell pepper

  • 2 nos tomatoes (chopped)

  • 2 nos garlic (chopped)

  • 1/2 tsp pepper powder

  • 1 tsp chives

  • 1 cups coconut milk

  • 1 tbsp coriander leaves (chopped)

  • 1 tsp salt

  • 1 tsp refined oil


  • Roast the bell pepper at 220 degree Celsius, in a preheated oven for 15 minutes or until it is charred. Cool and remove the peel. De-seed and chop it. Keep aside.
  • Heat a saucepan with little oil, add chopped garlic and saute until it smells. Add the chopped tomatoes.
  • Add salt añd pepper powder to it, let the tomatoes cook or until mushy. Then add the chives and coriander leaves.
  • Mix and cook for few seconds, switch off the flame. Now mix the chopped roasted bell pepper into this, and blend this in a blender.
  • Pour the blended mixture back into the saucepan, bring this to boil, then add the coconut milk.
  • Let this boil, check for seasoning and serve hot with some croutons.