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Roasted Red Pepper & Tomato Soup

This oil-free recipe preps easily and requires minimal attention while it roasts.

Ingredients

  • 2 cups grape/cherry tomatoes, halved
  • 2 sweet red peppers, roughly chopped
  • 1 large red onion, roughly chopped
  • 3 cloves of garlic (more if you love garlic)
  • 1⅓ cups homemade veggie stock or low-sodium vegetable broth
  • 1 cup coconut milk, plus extra for garnish
  • 1 tbsp fresh oregano
  • 300 g fresh basil; reserve about 60g chop for garnish
  • salt & pepper to taste

Instructions

  1. Preheat oven to 375℉.

  2. In an 8x11 baking dish, combine garlic, onion, red pepper and tomatoes. Cover with vegetable stock.

  3. Bake uncovered for 45 minutes, or until all ingredients are fork tender and browning at the edges. Let rest for 20 minutes.

  4. Carefully transfer to high speed blender jar. Add coconut milk, oregano and most of the basil. Start by blending on the lowest speed, gradually increasing to the highest setting, blending until ingredients are well incorporated and smooth. Taste, and add salt & pepper as needed.

  5. Divide between 4 bowls. Drizzle with coconut milk and chopped basil before serving.