A Bowl of Red Velvety Goodness

Seldom does a packaged food that comes with a keenly inscribed shelf-life inspire a recipe in the Tadka kitchens, even if we’re all for easy-does-it ideas to liven up the dinner table from time to time. A Trader Joe’s special that prompted this quest, after a couple of tasty but long-drawn endeavors, resulted in a winning recipe that turned out to be an instant hit in our circles. Oven roasted red peppers and tomatoes, suffused with the smoky aromas of a typical fired-up grill, pureed to a lush smoothness, seasoned with touches of home-spun spices and dressed up with a delicious avocado-corn topping..this savory soup is quite simply a red-hot sensation to say the least.

A Bowl of Red Velvety Goodness

Roasted Tomato and Red Bell Pepper Soup

(Serves 2-3)

  • 1 Large ripe tomato, halved
  • 1  Large red bell pepper, cut into big strips
  • 1 Medium-sized onion, halved
  • 3-4 Garlic pods, de-skinned and mashed lightly

Line all of the above on a baking sheet and roast in a pre-heated 375 F oven for 25-30 minutes. Let cool and puree to a smooth blend in your food processor or blender.

For the soup –

  • 1 Teaspoon butter
  • 1/4 Teaspoon cumin powder
  • 1/4 Teaspoon coriander powder
  • 1/4 Teaspoon pepper/ red chilli powder or a combination of the two
  • A dash of cinnamon powder
  • Salt according to taste
  • 1 Teaspoon brown sugar (optional)

In a pot, warm the butter and add the dry powders, stir for a minute and then pour in the puree, salt and sugar (if using) and bring to a simmer on a low flame, for about 12 minutes. Serve with a dollop of sour cream, or any toppings of your choice. We used a delicious avocado-corn mix for a nice touch of color and crunch to complement the mildness and the creamy texture of the soup.

Avocado-corn topping

  • 1 Avocado, cut into small cubes
  • 1/4 Cup corn kernels, cooked and cooled
  • 1-2 Tablespoons finely chopped cilantro
  • Salt or rock salt to taste
  • 1 Green chilli, finely minced (optional)
  • A squirt of lime juice

Mix all of the above in a bowl and top soup with it, or serve on the side with tortilla or naan chips as you prefer.

Another fabulous Roasted Red Pepper recipe from Tadka Pasta – Paneer in Roasted Red Pepper Curry

Find more Indian-inspired recipes using everyday ingredients in our new eBook – MANGO MASALA: 60 Indian Recipes From Your Local Supermarket..now available on Amazon.com.

Mango Masala - 60 Indian Recipes From Your Local Supermarket

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8 Responses to A Bowl of Red Velvety Goodness

  1. superb colour….delicious

  2. looks so yummy, delicious…love the color…in my menu for next week. best for this winter

  3. Apu says:

    That looks seriously tempting!

  4. Jackie says:

    I LOVE roasted red pepper and tomato soup…and yours looks SO good!

  5. Spandana says:

    Such a beautiful color.. looks so delicious.

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