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–+ servings
spicy tomato soup

Spicy Tomato Soup

A deeply flavorful roasted tomato soup with a spicy kick, creamy coconut milk, and a hint of herbs to keep you warm.
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Prep Time 10 minutes
Cook Time 30 minutes
Roasting 1 hour
Total Time 1 hour 40 minutes
Course Soup
Cuisine Vegan, Vegetarian
Servings 4 portions

Equipment

  • Immersion blender

Ingredients
  

  • 5-6 tbsp olive oil
  • 200 grams onion in quarters
  • 1 garlic bulb
  • 2 green chili peppers adjust to taste
  • 1 kg varied tomatoes halved
  • 200 grams carrots peeled and chopped
  • 200 grams red bell peppers chopped
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • 1/2 tsp fennel seeds
  • 1/4 tsp ground black pepper
  • 1 1/2 tsp salt adjust to taste
  • 200 ml hot water
  • 200 grams coconut milk
  • Croutons optional, to garnish

Instructions
 

  • Preheat the oven to 180°C (356°F).
  • Place the onions, tomatoes, green chilies, carrots, and bell peppers on a baking tray. For the garlic, cut off the top, drizzle with olive oil, wrap it in foil, and also place it on the tray.
  • Drizzle all the veggies with olive oil and sprinkle with salt. Roast in the oven for 60 minutes.
  • Transfer the roasted vegetables to a pot. Squeeze the roasted garlic cloves into the pot. Add basil, thyme, fennel seeds, and ground black pepper. Pour in the hot water, stir well, and let it simmer on low-medium heat for 20 minutes. (Note 1)
  • Use an immersion blender to blend the soup until creamy. (Note 2)
  • Stir in coconut milk and cook for another 10 minutes on low-medium heat, and adjust the salt, if necessary.
  • Serve hot, topped with a drizzle of coconut milk and croutons for crunch (optional). Enjoy!

Video

Notes

  1. Cooking the veggies, especially the tomatoes, a bit longer helps reduce their acidity, so the flavor doesn’t come out too strong.
  2. Take extra time when blending to achieve a smooth consistency - the skins and seeds need time to break down completely.
Keyword spicy tomato soup
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