Creamy Roasted Red Pepper and Tomato Soup
This creamy roasted red pepper and tomato soup recipe is vegan, healthy and creamy. Coconut cream is added to this vegan roasted red pepper and tomato soup for a delicious creamy soup that is dairy-free.
Equipment
- Baking tray
- large pot
- frying pan
Ingredients
- 6 fresh tomatoes
- 2 cloves garlic
- 2 small onions
- 1 cup sun-dried tomatoes
- 1 16 Oz can crushed tomatoes
- 4 cups vegetable broth
- 2 tbsp dried basil
- ½ tsp chili flakes
- 3 red peppers
- 1 carrot
- 1 celery stick
- 1 cup coconut cream
- 2 tbsp olive oil
Instructions
- Chop red pepper, celery, carrot and place on baking tray. Drizzle with 1 tbsp olive oil. Bake at 180° Celcius for 20 minutes.
- Dice onion and garlic. Saute in the bottom of a large pot with 1 tbsp olive oil and basil for 3 minutes. Add diced tomatoes, canned tomatoes, sun-dried tomatoes, 4 cups vegetable stock and coconut cream to the pot. Let everthing simmer while the vegetables are still roasting.
- Add the roasted vegetables to the soup pot once they are finished baking. Blend all the ingredients into a creamy soup using an immersion blender. Season with chili flakes, salt and pepper.