Low Calorie Roasted Bell Pepper and Tomato Soup with Whole Wheat Foccacia

Somedutta.Sengupta's picture

Mar. 07, 2013

My recipe for the ifood Womens Day Contest is a hearty and healthy Roasted Bell Pepper and Tomato soup along with some warm and inviting Whole Wheat Focaccia. I used a dash of coconut milk to enhance the natural sweetness of the vegetables and to impart a rich velvety mouthfeel to my soup. Lycopene, one of the key nutrients in tomatoes is a powerful cancer fighting antioxidant. And my Whole Wheat Focaccia is rich in fiber and an absolute winner when it comes to taste with a savory combination of herbs and sea salt sprinkled on. I celebrate being a woman every moment in all the different roles I assume, be it a mom, a wife, a daughter and so on. And this is one dish that lets me take a step back and say to myself Yes!!!Life is good!!!


For the roasted bell pepper and tomato soup
Red bell peppers 2
Tomatoes 4 Large
Garlic 4 Clove (20 gm)
Salt and pepper To Taste
Extra virgin olive oil 1 1/2 Teaspoon
Coconut milk 2 Tablespoon
Dried oregano 1 Teaspoon
For the whole wheat foccacia
White whole wheat flour 1 1/2 Cup (24 tbs)
Dried active yeast 1 1/2 Tablespoon
Warm water 1 Cup (16 tbs)
Sugar 1/2 Teaspoon
Low fat milk 2 Tablespoon
Extra virgin olive oil 2 Tablespoon
Sea salt flakes 1 Teaspoon
Freshly crushed black pepper 1 Teaspoon
Dried parsley 1 Teaspoon
Dried basil 1 Teaspoon
White sesame seeds 1 Teaspoon , Roasted, grounded
Parmesan and romano cheese 1 Teaspoon


For the Roasted Bell Pepper and Tomato Soup


1. Smear the tomatoes, roasted red bell pepper and garlic cloves with 1/2 a teaspoon of olive oil and a little salt and pepper.


2. Place them under the broiler for about 15- 20 minutes so that the outer skin gets charred. Take care to flip them in between so that all sides are cooked evenly.

3. Take out the vegetables from the oven and let them cool. After a while try peeling off the outer skin.

4. In a blender, put everything and blend to a fine consistency.

5. In a pan, heat a teaspoon of olive oil and add the contents of the blender and let it simmer for about 10 minutes. You could add a little water if you would want a thinner consistency.

6. Take off from heat and season with salt and pepper. Sprinkle in the dried oregano and pour in the coconut milk and stir to mix.


7. Pour into individual soup bowls and serve right away.

For the Whole Wheat Foccacia


1. In a small bowl, pour the yeast, warm water and sugar. Let it stand for 10 minutes until it gets frothy.

2. In the bowl of a stand mixer, empty the flour. Pour in the yeast mixture and let it work.

3. Scrape the sides and add the milk and 1 tablespoon of olive oil. The mixture should start coming together in about 6-8 minutes.

4. Empty the mixing bowl on a well-floured surface. Use hands to knead the dough. At this stage, if needed you can add a tablespoon or so of water so that the dough turns out to be soft and stretchy.

5. Smear the dough with extra virgin olive oil and cover it with a kitchen towel. Let it rest in a warm place for 45 minutes.

6. Pre heat the oven to 450 degrees F.


7. Punch the air out of the dough and knead it lightly. Take some dough and roll between the palm of your hands and form a ball.

8. On a floured surface, flatten the ball with your hands and using a rolling pin start stretching it into a shape of your choice.

9. Transfer the rolled dough on to a lightly oiled baking sheet. Use a little olive oil to brush the top surface.

10. Sprinkle the sea salt, freshly crushed black pepper, oregano, basil, parsley, grounded sesame seeds and Parmesan and Romano cheese.

11. Bake for 8-10 minutes on the middle shelf of your oven.

12. Take it out of the oven and let it rest for 5 minutes.


13. Cut into pieces and serve with the warm soup right away.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 602Calories from Fat 266

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 686 mg28.58%

Total Carbohydrates 73 g24.3%

Dietary Fiber 15 g60%

Sugars 14 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet