Roasted Red Peppers and Tomato Soup with Spiced Chickpeas and Cashew Cream

Hear the sound of that? Delishhhhhh!!
And it was exactly that. Perfectly roasted, caramelized Red Peppers, Tomatoes and Shallots, pureed, cooked in basic ingredients of butter, S&P. Served with spiced roasted chickpeas and a generous drizzle of Cashew Cream

Also I made some pita bread last night, so paired it up with this bowl and it turned out to be a Heavenly meal!
Make it and it’ll surely leave you asking for more and more


What are you waiting for? Let’s Get Souping!!!!

You’ll need: Makes 2 servings

1 large Tomato thick slices – I used Roma

1 medium Red bell pepper thick slices

3-4 Shallots halved

1 cup chicken/veg stock

Salt and pepper to taste

2 tbsp olive oil

2 tbsp butter

½ cup canned drained chickpeas

Spices for chickpeas: 1/4th tsp each of salt, pepper, paprika, cumin powder

1 tbsp finely chopped coriander

Cashew cream – 10-12 cashews soaked for atleast 1 hour in hot water and then blitzed in the blender with 2 tbsp warm water – Optional and can be replaced with regular table cream

Instructions:

Preheat your oven to 425F

In a baking tray lined with parchment paper place sliced tomatoes, peppers and shallots. Drizzle with oil and season with S&P

Using your hands, toss it together making sure all the slices are covered in oil, just covered, not drenched

Veggies tossed in olive oil and S&P

Toss it in the oven for 30 mins to roast

Bring it out after 30 mins and cool completely

Roasted and caramelized

Transfer the roasted veggies into the blender. Add ½ cup chicken/veg stock and blitz to a smooth puree

Strain it using a strainer into a pan to make it smoother (absolutely NOT necessary but suit your preference)

Now on medium flame, add 2 tbsp butter, pureed veggies and ½ cup chicken/veg stock

Add pinch of S&P and cover cook on medium low for 10 mins

As the soup cooks through, in a separate pan, add 1 tsp olive oil on medium high heat and toss in the chickpeas with the spices and coriander

Roast the chickpeas for 3-4 mins till nice and crusty

In a soup bowl, pour your soup, place your spiced chickpeas and drizzle with cashew cream

Viola, a warm, delicious bowl full of goodness is all yours to devour!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

2 thoughts on “Roasted Red Peppers and Tomato Soup with Spiced Chickpeas and Cashew Cream

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