Roasted Red Pepper Soup
This roasted red pepper soup is quick, easy, and delicious. And it's the perfect comfort food on a cold winter's day.
Ingredients
- 1 tbsp Coconut Oil
- 7 cloves Garlic minced
- 1 tbsp Ginger minced
- 1 oz Fresh Basil diced
- 1 cup Fire-Roasted Tomatoes chopped
- 2 cups Roasted Red Bell Peppers chopped
- 1 tbsp Italian Seasoning
- ½ tsp Crushed Red Pepper optional
- ½ tsp Smoked Paprika
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper or to taste
- ½ tsp Salt or to taste
- ½ cup Coconut Milk
- 1 cup Water or as desired
Garnish
- Green Onion
- Fresh Basil
- Baked Tofu optional
Instructions
- Heat a pan over medium heat. Add oil, garlic, ginger and basil and sauté for 3 minutes.
- Reduce heat to low-medium, add tomatoes, and cover with lid. Simmer for 5 minutes, stirring occasionally.
- Add roasted red bell pepper, Italian seasoning, crushed red pepper(optional), smoked paprika, coriander powder, cumin powder, salt and black pepper, coconut milk and water. Mix together well and bring to boil.
- Simmer on low-medium heat for another 5 minutes, then remove from heat.
- Blend this mixture. Adjust salt and pepper to taste.
- Garnish and serve hot!
Notes
*Note: Makes a great combo with a Roasted Veggie Sandwich, a Vegan Pesto Panini, or The Perfect Veggie Sandwich.