Creamy Roasted Red Pepper Tomato Soup

Ingredients

1 large red pepper

8 medium tomatoes

1 medium white onion

1 can full fat coconut milk

4 cups water

2 chicken bouillon cubes

1 bulb of garlic

¼ cup fresh basil

2 tbsp. olive oil

2 tbsp. lemon juice

1 tsp. paprika

½ tsp. red chili flakes

2 tsp. garam masala spice

1 tsp. turmeric powder

1 tsp. sea salt

1 tsp. black pepper

Directions

Pre-heat oven to 400°F.
Chop the tomatoes, red pepper and onion into quarters.
In a medium size bowl, combine the tomatoes, onion, fresh basil, olive oil, lemon juice and half the salt and pepper. Toss until evenly coated.
Slice off the top of the garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly. Don’t separate the cloves.
On a parchment lined baking sheet, spread out the tomato mix to one side and add your chopped pepper and bulb of garlic facing upwards on the remaining side. Drizzle the garlic with olive oil to keep it moist.
Roast in the oven for 1 hour. Remove the garlic bulb after 20 minutes and set aside.
Once the peppers and tomatoes are roasted, remove them from the oven and allow to cool slightly.
**Optional peel the skin off of the peppers, it will make the soup smoother.
On medium-high heat in a large pot, add your water and bouillon cubes and bring to a boil.
Next, add in all the roasted veggies, garlic and spices and lower to medium heat. The garlic should slide right out of the skin if it’s gently squeezed.
Blend using an emersion blender in the pot or transfer to a large blender and blend until smooth (and replace into pot).
Add in your coconut milk and stir.
Enjoy with some freshly ground black pepper and a sprig of fresh basil.

Never Lose Track of Your Favorite Recipes.