How To Receive Meals
Tomato Red Pepper Soup
Prep Time: 15 minutes
Cook Time: 90 Minutes
- 3-4 red bell peppers
- 2 Tbs extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped (do not peel–there are great nutrients in carrot skin!)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 28 ounce can of crushed tomatoes
- 1 small can of tomato paste
- 1 can of coconut milk (unsweetened)
- 1 quart vegetable broth
- 1 tsp sea salt
- 1 tsp dried basil (can also use fresh chopped basil!)
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- Preheat oven to 425 degrees F and line baking sheet with parchment paper. Lay peppers on parchment lined baking sheet and roast whole until wrinkled, about 15-20 minutes. Transfer peppers to bowl and cover (to create steam). Once peppers are cooled, peel, deseed and dice them, then set them aside.
- Heat oil in bottom of large soup pot on medium heat. When oil is heated, saute onion, carrot, and celery until softened, then add garlic and saute additional 1-2 minutes.
- Add remaining ingredients except coconut milk, bring to boil, then reduce to simmer and cook for 1 hour or longer until soup is slightly reduced and fragrant.
- Remove from heat, add coconut milk, and blend with immersion blender until smooth (or let cool slightly and carefully pour into blender to blend).
- Taste test for salt/pepper and enjoy!
Chef Ayelet’s Notes:
This is a lovely variation of a tomato soup that incorporates roasted peppers and also carrots and celery that traditional tomato soups don’t have. These extra veggies make this soup uber nutritious and the consistency is very nourishing.