Creamy Roast Pepper Soup

    1 hour 30 min

    A highly robust winter soup that will warm the cockles of your heart. Roasted red peppers are pureed in a Tom Yum flavoured creamy tomato soup base.

    3 people made this

    Serves: 10 

    • 10-12 large red peppers, chopped into quarters
    • 1 (400g) tin chopped tomatoes
    • 6 cloves garlic, halved
    • 1 (5cm) piece fresh ginger root, chopped
    • 125ml olive oil
    • 1 (400ml) tin coconut cream or more to taste
    • 2 large carrots
    • 4 red onions, chopped
    • 1 litre vegetable or chicken stock
    • 1 tablespoon Tom Yum paste or more to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Place peppers on grill pan, cut side down. Drizzle with olive oil, sea salt and garlic. Grill or roast on high heat until the skin blackens, about 20-30 minutes. Cover with a tea towel or plastic bag until cool. Once cool, peel off charred skin.
    2. Meanwhile, heat olive oil in a large stock pot. Saute onions until soft, about 5 minutes, then add ginger. Stir in carrots and tomatoes.
    3. After 10 minutes, add Tom Yum paste and stock. Simmer over low heat for 20 minutes. Remove from heat.
    4. Add peppers, garlic and any juices from grill pan to stock pot. When cooled a little, liquidise everything to a thick puree.
    5. Add coconut cream. Adjust seasonings to taste. Sprinkle with fresh coriander, if desired.


    All ingredients can be adjusted to your own taste.

    Tom Yum paste

    Can be purchased in Chinese/Oriental speciality shops or online.

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