Creamy Roasted Red Pepper Tomato Soup

We are huge fans of roasted red peppers, and that’s why this Creamy Roasted Red Pepper Tomato Soup is one of our favorites!

If you have 30 minutes, you can make this simple, nutrient-rich soup that’s perfect for chillier days or when you just need a comforting bowl of soup. 

The taste is absolutely mind-blowing!

Let us bring you to the next level of comfort. 

Don’t forget to save this recipe so you can find it later!

 

Here’s What You’ll Need

Ingredients:

– 1 cup, water

– 1/2 cup coconut milk

– 1 28 oz can of crushed or peeled tomatoes in juice

– 2 large red peppers, whole

– 1 6 oz can of tomato paste

– 2 tbsp dried dill

– 1 tbsp, garlic powder

– 1 tbsp dried basil

– 4 tbsp coconut palm sugar

– 1/2 tsp, himalayan salt

– 1/2 tsp, black pepper powder

DIRECTIONS:

  1. Preheat oven to 500 degrees F and roast red peppers whole inside of the oven or on an open flame until charred on all sides. Approximately 10 – 15 minutes inside the oven and approximately 5 minutes over a flame. 
  2. Wrap in foil for a few minutes to steam.
  3. Add remaining soup ingredients to a large pot and once a boil is reached, reduce to a simmer. 
  4. Unwrap the red peppers and remove charred bits, stems and seeds. Add to the soup.
  5. Transfer to a blender or alternatively use an immersion blender to puree the soup. 
  6. Transfer back to the soup pot to re-heat the soup. 
  7. Allow at least 10 more minutes to simmer on low prior to serving.
  8. The longer the simmer, the longer the flavors will develop.
  9. Enjoy!

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