Tomato Red Bell Pepper Soup | Indian Soup Recipes

It may be inappropriate to post a soup recipe when this is the Summer season and it is super-hot. But all I wanted to have for dinner was something light and refreshing. I made this soup a couple days before for dinner. If you are looking for a simple vegetable soup without using stock, then this is a great one because all the flavorings comes in the spices used. I am linking this to Vegan Thursdays.

Ingredients:
Recipe adapted from Kankana's space
Serves - 2
Tomato - 2 big - approx 3 cups cubed
Red Bell Pepper - 2
Garlic - 3 cloves - crushed
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala powder - 1/2 tsp
Olive oil - 1 tsp + 2 tsp
Bay leaf - 1
Cinnamon - 2 small pieces
Salt - to taste
Pepper - to taste

Method:
Preheat the oven to 400 F/200 C. Cut the tomato and red bell pepper into 1" pieces. Deseed the tomatoes if desired. Toss the cut tomato, garlic and red bell pepper in olive oil, salt and pepper. Layer the vegetables in a cookie pan and bake in the oven for 40 minutes, shaking the pan midway. Allow the roast vegetables to cool and then puree in a blender / food processor. Heat 1 tsp of oil in a saucepan and heat the bay leaf and cinnamon pieces. When the spices have infused the flavor to the oil, about 2 minutes, add the puree and the spice powders. Mix well and check for seasoning. When it comes to a boil, reduce the heat and simmer for 15-20 minutes. 
I am sending this to Monsoon Delights event and also linking this to Srivalli's Summer Special Mela.