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Creamy Pepper and Tomato Soup

A deliciously warm and pleasing soup with the creaminess of our Natural FRUGURT Dahi.


  • 5 ripe tomatoes, halved

  • 2 red bell peppers, deseeded and quartered

  • 1 red onion, quartered

  • 2 garlic clove

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp tomato puree

  • ½ tsp paprika

  • 300ml vegetable stock

  • 1 cup FRUGURT Dahi (200g)

  • 1-2tbsp fresh parsley


  • Preheat the oven to 200C/400F/gas mark 6.

  • Put the tomatoes, red peppers, onion and garlic in a baking dish. Drizzle over the olive oil and mix well. Bake in the oven for 25-30 minutes until softened and lightly charred.

  • Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and Dahi. Process until smooth.

  • Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley and a drizzle of olive oil.

  • Serve straight away. The soup will keep in the fridge for 1-2 days though. 

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