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Roasted bell pepper & tomato soup

Sreemoyee Bhattacharjee
5 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Roasted bell pepper & tomato soup RECIPE

A delicious healthy soup, made with tomatoes and charred bell pepper for the extra oomph factor.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Simmering
  • Roasting
  • Blending
  • Soups
  • Vegan

Ingredients Serving: 2

  1. Red bell pepper - 1
  2. Tomatoes (chopped) - 2
  3. Garlic (chopped) - 2
  4. Pepper powder - 1/2 tsp
  5. Chives - 1 tsp
  6. Coconut milk - 1 cup
  7. Coriander leaves (chopped) - 1 tbsp
  8. Salt
  9. Refined oil


  1. 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.
  2. Heat a saucepan with little oil, add chopped garlic and saute until it smells. Add the chopped tomatoes.
  3. Add salt añd pepper powder to it, let the tomatoes cook or until mushy. Then add the chives and coriander leaves.
  4. 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.
  5. Pour the blended mixture back into the saucepan, bring this to boil, then add the coconut milk.
  6. Let this boil, check for seasoning and serve hot with some croutons

Reviews (1)  

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Sukhmani Bedi
Sukhmani Bedi   Jan-30-2018

So lovely. Perfect for the winters

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