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
- ½ tsp Salt or to taste
- ½ tsp Black Pepper or to taste
- 1 tsp Dried Parsley
- 1 tbsp Dried Oregano
- ½ tsp Crushed Red Pepper
- ½ tsp Smoked Paprika
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 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, salt and pepper, parsley, oregano, crushed red pepper, smoked paprika, coriander powder, cumin powder, coconut milk, and water. Mix together well and bring to boil.
- Simmer 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.