Easy Vegan Cream Of Tomato And Red Pepper Soup

Easy Vegan Cream Of Tomato And Red Pepper Soup

Rachel

A delicious vegan cream of tomato and red pepper soup that is easy to make and perfect for a winter meal.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Lunch, Soup, Starter

Cuisine British

Servings

Calories 154 kcal

Equipment

1 Stainless Steel Cooking Pot

1 Hand Held Blender With removable and washable base!

1 Soup Maker

Ingredients

12 lrg Fresh Tomatoes
4 lrg Red Peppers
5 Cloves of Garlic
1 tbsp Coconut Oil
1 tbsp Rapeseed Oil
1 lrg Onion
2 Veggie or Vegan Stock Cubes
½ tsp Chilli Powder
3 tbsp Basil Vegan Pesto
400 ml Coconut Milk
1 tsp Black Pepper
1 tbsp Rosemary
1 tbsp Tomato Puree

Instructions

Place the tomatoes in a pan of boiling water a few minutes until the skin becomes soft and easy to peel. Remove the skins with a knife. Chop them up or blitz in a food processor.
Melt the oils in a cooking pot and fry the onions. Add the tomato puree, stock cubes and a little water. Mix together.
Add the peeled tomatoes to the pot. Add the black pepper and chilli.
Add the chopped red peppers then add the tin of coconut milk. Mix together then add the pesto and garlic, bring to the boil and simmer for about 20 minutes.
Blitz with a hand held blender then serve .

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Notes

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Nutrition

Calories: 154kcalCarbohydrates: 2gProtein: 1gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 62mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 2mgCalcium: 23mgIron: 2mg

Keyword vegan cream of tomato soup, vegan soup

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