Roasted Red Pepper & Tomato Soup

lunch / soups / vegan / gluten free / grain free / dairy free / meat free / meal prep

Emphasis on the roasted, because this recipe literally roasts everything into a flavorful, slightly charred, perfect fall soup.

This roasted red pepper and tomato soup is completely vegan and dairy free. I use coconut milk to get it super creamy. Roasting all the veggies in one pot gives the flavors such a depth and richness. The sweet roasted red peppers take this classic tomato soup to a whole new level.

This roasted red pepper and tomato soup uses fresh tomatoes, shallots, roasted red peppers, fresh basil, thyme, and an entire head of garlic. Once you roast everything together, all that left to do is blend it all until it gives you that smooth, creamy texture you’re looking for.

Roasted Red Pepper & Tomato Soup

ingredients:

• 6-7 large tomatoes

• 1/2 cup olive oil

• 1/2 can roasted red peppers

• 1 shallot, quartered

• 1 head garlic

• handful fresh basil

• 1 tbsp thyme

• pinch of red pepper flakes

• salt & pepper

• 1 1/2 cup broth

• 1/2 can coconut milk + more for serving

• fresh basil for serving

directions:

1. preheat oven to 475 F.

2. in a dutch oven or oven safe pot, add half the olive oil to the bottom. slice the top of your garlic head off and place face down in the pot. arrange your shallot, tomatoes, red peppers around the pot as well.

3. add in the herbs, red pepper flakes, salt and pepper.

4. roast for 20-30 minutes, until the veggies are slightly charred.

5. once roasted throw everything, including the broth and coconut milk into a blender and blend on high for 4-5 minutes so its fully blended and super creamy.

6. serve with some fresh basil, some more coconut milk, black pepper & croutons. you can find the recipe I use for my homemade croutons in this recipe.

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