Roasted tomato and bell pepper soup

This recipe is from my brother who is an wonderful cook. He enjoys experimenting with regular recipes and there is always some twist or I call it “totally him” to that recipe. This soup has mild spice from bell pepper and tons of flavor from its broth.

We were thankful for a abundant harvest of tomatoes this season. Everyday or 2 we were able to harvest a pound of tomatoes. So, we have been enjoying all forms of tomato dishes. If you follow me on Instagram you know, we enjoyed tomato pappu yesterday. Next on the list is tomato kuruma with idiyappam. What is your thought?

Now back to this soup, I roasted the vegetables in oven like my brother did. But however if you cannot get access to an oven, I am sure the same recipe can be translated to a stove top or a grilled version. Just make sure not to miss out the the juicy yumminess that is bound to spill out.

Preparation time - 15 minutes

Cooking time - 1 hour

Oven temperature - bake - 400 F - 40 - 60 minutes

Serves - 4

Ingredients

For broth

• Water - 4 to 5 cups

• Onion - 1/2 cup

• Carrots - 1

• Green chilli - 1

• Ginger - 4 inch block

• Garlic - 4 to 5 pods

• Black pepper - 1 tbsp

• Cinnamon powder - 1/2 tsp

• Clove powder - 1/2 tsp

For the base

• Tomato - 1 kg or roughly 5 to 6

• Onion - 3/4 cup

• Bell pepper - 2 | deseeded

• Jalapeno - 1 | deseeded (optional)

• Garlic - 4 to 5 pods

Directions

For making the stock

Start by adding, onion, carrots, green chilli, ginger, garlic, black peeper, cumin seeds, cinammon and cloves into a stock pot filled with water.

Let it simmer until the vegetables are roasting in the oven.

For the soup base

Lay tomatoes, onion, bell pepper, Jalapenos and garlic in a baking sheet and bake it in oven for 40 to 60 mins or until the vegetable looks charred on the surface.

Once the stock is reduced and the vegetables are roasted. Strain the stock into the cooking pot and blend the roasted vegetables into smooth paste. Now combine the 2 and let it simmer on low for another 5 to 10 minutes, until everything is combined.

Notes

• Adjust the amount of vegetables based on availability and needs.

• If you wish, blend the carrot from the stock along with the roasted vegetables.

• I often make vegetable stock with vegetable peels, like onion, carrot, spring onions.

• Adding jalapenos and green chilli is optional, we definitely enjoy a hot and spicy soup.

Enjoy and happy cooking!