Creamy spicy tomato soup, with roasted tomatoes, chili and coconut milk

Creamy and spicy tomato and capsicum soup with and coconut milk (FODMAP friendly)


(Serves 2 as a FODMAP recipe)

  • 500g common tomatoes, cut in quarters
  • 100g red capsicum, cleaned and sliced into strips
  • 1/2 cup of light coconut milk (from can)
  • pinch of black pepper
  • 1 small red chili (<5g), seed removed (optional)
  • salt to taste
  • 1 cup of water, or as required


To roast the tomatoes and capsicum

  • Line a baking tray with baking paper; place the to tomato pieces, skin side down, on the  baking paper; place the capsicum, skin side up, on the baking paper; bake for 45 minutes at 180c (350f);  Once cooked, remove skin.

To make the soup

  • Blend the roasted vegetables, together with red chili, black pepper and coconut milk with a hand blender; return the puree to a small sauce pan, add some water as required, bring it to a slow boil; remove from heat and season with salt
  • I put the soup through a sieve for a smoother taste (optional).
Roasted tomatoes - creamy and spicy tomato soup with coconut milk
Freshly roasted tomatoes

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