in Soup Recipes

Tomato-pepper-coconut soup

updated

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Ingredients for 4 servings:

  • 1 kg tomatoes
  • 4 bell peppers, red
  • 3 onions
  • 4 garlic cloves
  • olive oil
  • 2 tbsp marjoram
  • 3 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp cayenne pepper
  • 1 can coconut milk, approx. 400 g
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Quarter the peppers and onions and peel the garlic. Arrange the vegetables, tomatoes, and garlic on a baking sheet, sprinkle with the spices, and drizzle with olive oil. Place the sheet in the oven at 200°C (top/bottom heat) for about 45 minutes, until the vegetables are soft and beginning to roast. Place the roasted vegetables in a blender along with the coconut milk and puree until smooth. Pour the soup into a saucepan and bring back to a boil. Season with salt, pepper, and the other spices, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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