Roasted Pepper Tomato Soup has become one of my favorite soupsbecause it is so creamy and full of roasted flavors. The other day I was wondering if May is actually still a suitable month for soups. Then I thought to myself, it’s actually always soup time and it depends on what soup and what time of year. Here, for example, I have a wonderful gazpacho, which is a real boon, especially in very hot temperatures. Our recipe today definitely still fits into spring, especially because it’s so fruity, thanks to the tomatoes and peppers. The roasted aromas add a very special touch. Let’s get started together.
Roasted bell pepper and tomato soup
I had a few jars of roasted peppers left at home and was wondering what to do with them. There is already a delicious recipe with it in my book, and that is Turkish Lahmacun. But today it should be a soup, just quick and delicious.
The preparation is simple and fast. Heat olive oil and saute chopped onion, together with garlic until translucent. Add carrots, Italian herbs, turmeric, roasted peppers from a jar, tomato paste, canned tomatoes and vegetable broth. If you like, you can also add a little chili and do not forget the cashews at the end.
TIP: Instead of cream, I always use half a cup of cashews or a tablespoon of pure cashew puree to refine soups and make them really nice and creamy.
Vegan soups with subtle roasted flavors
Well, have you gotten in the mood for this delicious, versatile soup yet? I certainly do. But if you’re looking for a different soup today, I have the following suggestions for you:
- Lasagna soup
- Soup with sweet potatoes and lentils
- Creamy parsnip soup with ginger
- Frittata soup
- Root vegetable soup
- Grandma’s chicken soup
- Butternut squash soup
- Peanut butter curry soup
- Carrot soup with ginger cream
- Roasted cauliflower soup
- Botwinka soup
The roasted bell pepper and tomato soup is:
- aromatic
- Fine roasted aromas
- fruity
- Tomato
- Quick and simple
Are you ready the delicious and tasty, vegan and aromatic soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes
Roasted bell pepper and tomato soup
- 15 ml Olivenöl oder ein anderes hocherhitzbares Öl
- 1 Stück Zwiebel rot oder gelb, geschält und gewürfelt
- 4 Stück Knoblauchzehen geschält und fein gehackt oder gepresst
- 120 g Karotten in Würfel geschnitten
- 200 g geröstete Paprika aus dem Glas, Abtropfgewicht
- 30 g Tomatenmark
- 2 TL italienische Kräuter
- 1 TL Kurkuma
- 400 g Tomate geschält
- 500 ml Gemüsebrühe
- 1 Zweig Thymian
- Salz und Pfeffer nach Belieben
- 75 g Cashewkerne
ZUM SERVIEREN:
- Brot Croutons
- Frischer Thymian
Anleitung
- Großen Topf mit Öl auf dem Herd erhitzen. Zwiebel und Knoblauch hineingeben, umrühren und einige Minuten anschwitzen. Karotten dazugeben und weiter anschwitzen. Geröstete Paprika, Tomatenmark, italienische Kräuter, Kurkuma und Tomaten dazugeben und weiter rühren. Mit Gemüsebrühe ablöschen, Thymian hinzugeben und 20 Minuten bei mittlerer Hitze köcheln lassen.15 ml Olivenöl, 1 Stück Zwiebel, 4 Stück Knoblauchzehen, 120 g Karotten, 200 g geröstete Paprika, 30 g Tomatenmark, 2 TL italienische Kräuter, 1 TL Kurkuma, 400 g Tomate, 500 ml Gemüsebrühe, 1 Zweig Thymian, Salz und Pfeffer nach Belieben
- Nach Ablauf der Kochzeit in einen Mixer geben und Cashewkerne dazugeben. 60 Sekunden auf höchster Stufe mixen, bis eine cremige Konsistenz entstanden ist.75 g Cashewkerne
- Abschmecken, auf Teller aufteilen, nach Belieben garnieren und genießen!Brot Croutons, Frischer Thymian
- Hält bis zu 2 Tagen abgedeckt im Kühlschrank, eingefroren bis zu 4 Wochen. Eignet sich sehr gut zum erneuten Erwärmen.
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