Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.
2 large red pepper, chopped
5 red tomato, score an X at the stem top of each
1 large white onion
4 garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp. fresh thyme
3 tbsp. olive oil
3 tbsp. lemon juice
1 400 mL can of coconut milk
Garnish with more oil and thyme!
Preheat the oven to 400F.
To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk. Cook for 40 minutes or until perfectly golden and roasted.
Transfer the mixture to a high-speed blender, add the coconut milk and lemon. Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.
Serve hot with fresh thyme and a drizzling of oil!
You can have fun with the ingredients! Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!
Keywords: recipe, easy, ingredients, vegan