Growing up, I used to think that a healthy soup was my mom’s watery veggie soup or my granny’s bean soup. A truly delicious soup, however, was creamy & thick – like mushroom or butternut soup with loads of cream added to it.
What do you think? Does creamy equal more delicious? I’m a big fan of creamy soups, but once you’ve tasted this recipe, you will most likely agree that smooth, creamy AND good-for-you, can all stand in the same sentence. This recipe is deliciously smokey & healthy. It is also plant-based & dairy free.
I’ve lost count of how many times I’ve made it, but one thing is for sure: it is a real crowdpleaser that impresses even the pickiest of eaters.
This champion of a soup also freezes well, so what I love to do is make a double batch, then freeze it in single servings that I can easily defrost for delicious comforting lunches.
Smokey Red Pepper Soup, serves 6
3 Red peppers, de-seeded & cut into chunks
3 Ripe tomatoes, quartered
1 Red onion, roughly chopped
15ml Olive oil
1 tsp Dried oregano
750ml Good quality vegetable stock
Juice of 1/2 lemon
Fresh bread of your choice for serving
Preheat your oven to 180 degrees Celsius. Place the red pepper, tomato & red onion on a baking tray, drizzle with olive oil & toss together so that the vegetables are covered. Sprinkle the vegetables with your dried oregano. Roast for 30 minutes, then remove from the oven & place in a saucepan. Add stock & bring to the boil. Reduce the heat & simmer for another 20 minutes. Put the soup in a food processor & blend until smooth. Taste & add more freshly ground black pepper & salt if necessary.
Serve with fresh ciabatta or buttered slices of your favourite fresh bread. Pure smokey deliciousness in a bowl.
Happy soup making friend!
Yolandi ♥
Ps. Have you tried this Mushroom Risotto or Lamb Stew Soup?
Images: Melanie Mare photography
Sounds delicious and I can’t wait to try it 😊
Let me know when you make it Jo. xxx