Creamy Roast Tomato & Pepper Soup
1 kg Tomatoes
800 grams Bell peppers, halved
3-4 large yellow onions, chopped into thick slices
2 tbsp. Thyme
1-2 tbsp. Olive oil
4 large cloves of crushed garlic
700 ml hot water
1 tbsp. sea salt
1 tbsp. black pepper
2 tbsp. smoked paprika
1 tbsp. cayenne pepper (optional)
200 ml coconut milk
1. Preheat oven to 200°C.
2. Wash tomatoes and peppers. Place the tomatoes in a roasting pan and roast for 1.5 - 2 hrs. Turn the tomatoes occasionally to ensure that they are evenly cooked. Cut the red peppers into 2 halves, add to pan, and roast with the tomatoes for an additional 45 min - 1 hr.
3. Half an hour (30 min) prior to removing pan from the oven, add olive oil into a large pot. Once oil is hot enough, add the onions and thyme, and cook over medium heat for 20-25 minutes until the onions are mildly caramelized. Add the crushed garlic and cook for an additional 5 min.
4. Once tomatoes and peppers are nicely charred, remove from oven and add into the caramelized onion pot. Stir thoroughly whilst adding the salt, black pepper, smoked paprika, and cayenne pepper. Pour the contents into a blender. Blend everything together until smooth (approx. 2 min). Return to pot, add gradually add the hot water and coconut milk. Let simmer over low-medium heat for 10-15 min. If your soup a bit too thick, add a little more coconut milk (or water, as needed). Taste the soup to adjust the seasoning as required/preferred.