Creamy Roasted Red Pepper Tomato Soup
Ingredients
The soup
-
2
large
red bell peppers
-
1
28-ounce can
crushed or peeled tomatoes in juices
-
1
6-ounce can
tomato paste
-
1
cup
water
-
1
14-ounce can
light coconut milk
-
1 ½
Tbsp
dried dill
-
1
Tbsp
garlic powder
-
1
tsp
dried basil
-
½
tsp
sea salt
-
½
tsp
black pepper
-
3-4
Tbsp
coconut sugar
-
1
pinch
red pepper flake (optional)
For serving (optional)
-
to taste
croutons
-
to taste
sliced tomatoes
-
to taste
fresh dill
-
to taste
full-fat coconut milk
-
to taste
crispy baked chickpeas
-
to taste
nutritional yeast or Vegan Parmesan Cheese
-
to taste
black pepper
Instructions
- Roast the red peppers in a 500°F (260°C) oven until tender and charred, about 10-15 minutes.
- Wrap the roasted peppers in foil to steam for a few minutes.
- In a large pot, add the remaining soup ingredients and bring to a simmer.
- Unwrap the red peppers, let cool, and remove the charred skin, seeds, and stems.
- Add the roasted peppers to the pot and blend the soup until smooth.
- Return the blended soup to the pot and simmer over medium-low heat.
- Taste and adjust seasonings as needed, then let simmer on low for at least 10 more minutes.
- Serve the soup as is or with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
161
Total fat
0.4g
Total carbohydrates
35.5g
Total protein
7.1g
Sodium
715mg
Cholesterol
0mg
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