Description
A comforting and flavorful soup made with roasted tomatoes, red bell peppers, and coconut cream, perfect for chilly days.
Ingredients
- 8-10 medium-sized tomatoes, quartered (or cherry tomatoes)
- 2 large red bell peppers, quartered
- 1 medium red or yellow onion
- 5 cloves of garlic
- Salt to taste
- Black pepper to taste
- 3 cups vegetable stock
- 3/4 cup coconut cream
- 1 teaspoon paprika
- 1/2 teaspoon red crushed pepper or cayenne pepper (optional)
- 5 tablespoons olive oil
- 2-3 teaspoons balsamic vinegar
- 3 sprigs of fresh thyme
- 4 fresh basil leaves (or dried)
- 1 teaspoon dried oregano (optional)
Instructions
- Preheat your oven to 375°F.
- In a large baking dish or pan, drizzle some olive oil and place the quartered tomatoes, skin side down.
- Add the quartered onion, whole garlic cloves, fresh thyme, and quartered red bell peppers to the dish.
- Drizzle additional olive oil over the vegetables, then sprinkle with salt and black pepper.
- Roast in the oven for 40-50 minutes or until the vegetables are tender, golden, and jammy.
- In a large pot, combine the vegetable stock and the roasted vegetables.
- Add the paprika, basil, red crushed pepper (if using), oregano, and balsamic vinegar.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 8-12 minutes.
- Blend the soup to your desired consistency, either with an immersion blender or in a regular blender (let it cool first if using a regular blender).
- Transfer the soup back to the pot, stir in the coconut cream, and adjust seasoning as needed.
Notes
Consider topping with freshly cracked black pepper or a sprinkle of crushed red pepper for an extra kick.
