Description
A rich and flavorful soup made with roasted tomatoes and red bell peppers, enhanced with garlic and herbs, and finished with luxurious coconut cream.
Ingredients
- 8-10 medium-size tomatoes, quartered (or use cherry tomatoes)
- 2 large red bell peppers, quartered
- 1 medium red or yellow onion, sliced
- 5 cloves of garlic, unpeeled
- Salt to taste
- Black pepper to taste
- 3 cups vegetable stock
- 3/4 cup coconut cream (or regular 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.
- Drizzle olive oil in a large baking dish and place the tomatoes skin side down.
- Add the quartered red bell peppers, sliced onion, and whole garlic cloves, drizzle with more olive oil, and season with salt and black pepper.
- Add fresh thyme on top.
- Roast the vegetables for about 40-50 minutes until tender and golden.
- Remove from the oven and let them cool slightly.
- In a large pot, combine the roasted vegetables and vegetable stock.
- Add paprika, basil, optional crushed red pepper, oregano, and balsamic vinegar, and stir.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 8-12 minutes.
- Blend the soup until smooth and return it to the pot.
- Stir in the coconut cream or regular cream and adjust the seasoning to taste before serving.
Notes
For a chunkier texture, blend only part of the soup and leave some vegetable pieces intact.
