Member recipe
Member recipes are not tested in the GoodFood kitchen.

Roasted red pepper & Tomato coconut soup

By Zuzana Hodakova (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Combination oof a classic soup with asian flavours


  • 1can tomatoes (400g)
  • 3 red peppers, chopped
  • 1/2 can coconut milk
  • Basil
  • 2 bay leaves
  • Vegetable stock + 200mls of water


  • STEP 1
    Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.
  • STEP 2
    In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.
  • STEP 3
    Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Sponsored content