Tandoori Mayo Spiced Roasted Tomato and Bell Pepper Soup
There’s something uniquely special about roasted tomato soup. The smoky sweetness, the comfort in every spoon, and that satisfying warmth it brings on a cool evening. But let’s turn up the flavour with a little desi flair! This spicy roasted red pepper and tomato soup recipe gets a bold, tangy twist with Nutralite Tandoori Mayo. Whether you’re craving something cozy for dinner or planning to impress guests with a unique starter, this roasted bell pepper and tomato soup delivers. With fire-roasted veggies and the rich kick of tandoori mayonnaise, it’s a delicious blend of earthy and spicy. And the best part? It’s incredibly easy to make at home, with pantry staples and a few clever touches.
Ingredients
In Roasted Tomato and Bell Pepper Soup
4 ripe tomatoes, halved
1 large red bell pepper, deseeded and halved
4–5 garlic cloves (unpeeled)
1 medium onion, roughly chopped
1½ tbsp olive oil
Salt and pepper to taste
½ tsp paprika (optional, for extra heat)
2 cups vegetable stock or water
2 tbsp Nutralite Tandoori Mayo
Fresh coriander or basil leaves, for garnish
How to Make Tomato & Bell Pepper Soup with Tandoori Mayo
Step 1: Roast the veggies
Preheat your oven to 200°C. On a lined tray, arrange tomatoes, red bell pepper, garlic cloves, and chopped onion. Drizzle with olive oil, sprinkle a little salt, and roast for 25–30 minutes until, lightly charred and soft. If you don’t have an oven, you can sauté the ingredients in a covered pan over medium heat, stirring occasionally, until they’re soft and slightly caramelized.
Step 2: Blend it all
Once roasted, peel the garlic and transfer everything to a blender. Add paprika (if using) and blend into a smooth puree.
Step 3: Simmer time
Pour the mixture into a saucepan. Add stock, bring to a boil, then let it simmer for 8–10 minutes. Stir in salt and pepper as needed.
Step 4: Time for the special ingredient
Turn off the heat and swirl in Nutralite Tandoori Mayo. This creamy mayonnaise adds a smoky depth and smooth finish, while also packing a nutritional boost, vitamins A, D₂, and E in every serving!
Step 5: Serve it hot
Ladle the soup into bowls, top with fresh herbs and an extra drizzle of tandoori mayo if you like a bolder punch.
Ingredients
In Roasted Tomato and Bell Pepper Soup
For the Base:
4 ripe tomatoes, halved
1 large red bell pepper, deseeded and halved
4–5 garlic cloves (unpeeled)
1 medium onion, roughly chopped
1½ tbsp olive oil
Salt and pepper to taste
½ tsp paprika (optional, for extra heat)
2 cups vegetable stock or water
2 tbsp Nutralite Tandoori Mayo
Fresh coriander or basil leaves, for garnish
How to Make Tomato & Bell Pepper Soup with Tandoori Mayo
Step 1: Roast the veggies
Preheat your oven to 200°C. On a lined tray, arrange tomatoes, red bell pepper, garlic cloves, and chopped onion. Drizzle with olive oil, sprinkle a little salt, and roast for 25–30 minutes until, lightly charred and soft. If you don’t have an oven, you can sauté the ingredients in a covered pan over medium heat, stirring occasionally, until they’re soft and slightly caramelized.
Step 2: Blend it all
Once roasted, peel the garlic and transfer everything to a blender. Add paprika (if using) and blend into a smooth puree.
Step 3: Simmer time
Pour the mixture into a saucepan. Add stock, bring to a boil, then let it simmer for 8–10 minutes. Stir in salt and pepper as needed.
Step 4: Time for the special ingredient
Turn off the heat and swirl in Nutralite Tandoori Mayo. This creamy mayonnaise adds a smoky depth and smooth finish, while also packing a nutritional boost, vitamins A, D₂, and E in every serving!
Step 5: Serve it hot
Ladle the soup into bowls, top with fresh herbs and an extra drizzle of tandoori mayo if you like a bolder punch.
This mayonnaise pizza recipe is a flavour explosion—charred veggies meet smoky mayo sauce, all balanced by Nutralite’s creamy, probiotic-rich spread. The mayo keeps the base moist, adds depth, and ties the spices together without masking freshness.
Additional Tips & Variations
- For a creamy touch, blend in a spoon of soaked cashews with the veggies
- Want to up the spice? Add a pinch of red chilli flakes before simmering
- This soup pairs beautifully with garlic naan or toasted pita wedges
- Make it ahead and reheat—flavours deepen after a day in the fridge
- You can also swap red bell pepper for yellow or orange for a slightly sweeter profile
- For a creamy touch, blend in a spoon of soaked cashews with the veggies
- Want to up the spice? Add a pinch of red chilli flakes before simmering
- This soup pairs beautifully with garlic naan or toasted pita wedges
- Make it ahead and reheat—flavours deepen after a day in the fridge
- You can also swap red bell pepper for yellow or orange for a slightly sweeter profile
Tangy Tomato Soup With a Tandoori Twist
- Swirl in Style: Add an artistic swirl of Nutralite Tandoori Mayo just before serving. Not only does it boost flavour with a smoky-spicy kick of tandoori mayonnaise, but it also gives your bowl a gourmet finish.
- Roast for Richness: Try roasting the tomatoes with garlic and a hint of chilli before blending. It intensifies the flavour and complements the bold notes of the tandoori mayo.
- Top It Like a Pro: Garnish with crunchy croutons tossed in a light tandoori mayo glaze and baked until golden. It adds a spicy crunch and ties the flavour story together.
- Balance the Heat: Add a splash of coconut milk or cream to mellow the spice and make the soup extra silky without losing its edge.
Feel free to add your own special twists and variations to make thisTomato & Bell Pepper Soup with Tandoori Mayo Recipe truly yours. If you come up with any unique recipes or creative tidbits on Tomato & Bell Pepper Soup with Tandoori Mayo, do share this with us @nutralite
Explore Our Product Range
