Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tomato red capsicum soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now Roasted capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin a from capsicum and tomatoes. The high fibre content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.

Tomato Red Capsicum Soup is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Tomato Red Capsicum Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tomato red capsicum soup using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Red Capsicum Soup:

1. Take 2 Large Tomatoes
2. Get 2 Large Red Capsicum
3. Prepare 1 1/2 cups Coconut Milk
4. Prepare 3-4 Tbsp olive oil
5. Take to taste salt and black pepper powder
6. Get 1 tsp basil leaves

Salt & coarsely ground black pepper. Method Cook until fragrant then add the tomatoes and red pepper. Remove from the heat and blend until smooth using a hand held liquidiser. Pour into warm serving bowls, season to taste and drizzle with a little double cream.

Instructions to make Tomato Red Capsicum Soup:

1. Wash the tomatoes and red capsicum. Coat them with olive oil
2. Bake them at 180 deg F for 10 mins. Let the skins be charred.
3. Just lightly wash the skin and put in a blender.
4. Add salt, black pepper powder and coconut milk and blend until a smooth consistency is reached.
5. Add basil leaves and blend again.
6. Pour to a pan and bring it to heat and simmer for 2-3 mins. Add 1 Tbsp olive oil and some basil leaves. Set aside
7. Pour onto a bowl and garnish with basil leaves and enjoy

Remove from the heat and blend until smooth using a hand held liquidiser. Pour into warm serving bowls, season to taste and drizzle with a little double cream. James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold. Roasted Tomato and Red Pepper Soup is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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