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Roasted Tomato & Pepper Soup

Perfect on its own or paired with a grilled cheese



Ingredients:


4 medium tomatoes

4 roma tomatoes

2-3 red peppers

1 medium red onion

1 large garlic bulb

salt

pepper

4 cups low sodium vegetable broth

1/2- 3/4 one lemon

1/4 tsp chili flakes

1/4 tsp turmeric

1/4 tsp smoked paprika

1/2 tsp basil

1 can (13.5 fl. oz.) unsweetened coconut milk



Directions:


  • On a roasting pan: chopped tomatoes, chopped red peppers, chopped red onion, garlic bulb with top cut open and drizzled with olive oil. Add olive oil to coat veggies, lemon juice, a pinch of salt and pepper.

  • Roast at 400 degrees for 45-60 minutes

  • In a large pot: boil vegetable broth, add cooled roasted vegetables, squeeze roasted garlic out of bulb (be careful not to add skin into soup), add in chili flakes, turmeric, smoked paprika, & basil.

  • Bring to boil. Reduce heat to medium low.

  • Blend till smooth using immersion blender. OR add soup in small batches to blender or food processor and blend to smooth. Then add soup back to pot

  • Add coconut milk and stir. Heat on medium another 5 minutes or so till heated through.

  • Enjoy!



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