You might notice that many Roasted Red Pepper Soup recipes add carrots and potatoes but I find that the addition of those items tends to take away from the robust roasted pepper flavour.

Roasted Red Pepper Soup [Vegan]

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Serves

4

Ingredients

  • 6 Red Bell Peppers
  • 2 tomatoes chopped
  • 1 onion chopped
  • 1 cups homemade broth or low sodium vegetable broth
  • 1 tablespoon coconut oil (could omit and use broth or water instead)
  • 1 cup coconut milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

Preparation

Roast Peppers:

  1. With gas burner: place peppers over flame and char all sides of the pepper to your liking. After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.
  2. In the broiler: Place in the broiler and char on all sides turning as you go. After charring is complete transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.

While your Peppers are Cooling:

  1. Heat coconut oil (or broth/water) in a large pot over medium heat. Add onions, sauté, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
  2. Add tomatoes, prepared bell peppers and vegetable broth.
  3. Bring to a boil and remove from heat.
  4. Place this cooked mixture into a high speed blender together with coconut milk. Puree the soup until it is very smooth.
  5. Season with salt and pepper and give it a little taste. If you are happy with the flavors and temperature of the soup, serve as is.
  6. Otherwise return soup back to the pot and simmer for another 5 minutes.
  7. If the soup is too thick after it simmers, add a little more coconut milk until desired consistency is reached. Be sure to season more if needed as well.
  8. Ladle into bowls and serve hot.


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