This spicy vegan soup recipe features the bold flavors of tomato and red pepper, balanced with the fresh and citrusy taste of cilantro.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes, or until softened.
- Add the minced garlic and chopped red bell pepper to the pot and sauté for 3-4 minutes, or until the pepper is softened.
- Add the can of diced tomatoes, vegetable broth, smoked paprika, and cayenne pepper to the pot and bring to a boil.
- Reduce the heat to low and simmer the soup for 15-20 minutes, or until the vegetables are tender.
- Puree the soup using an immersion blender or transfer it to a blender and blend until smooth.
- Season the soup with salt and pepper to taste.
- Serve the spicy tomato and red pepper soup hot, garnished with chopped fresh cilantro.