Roasted Tomato & Red Bell Pepper Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

8-10 medium size tomatoes quartered

2 large red bell peppers quartered

1 medium red or yellow onion

1 head of garlic

salt to taste

black pepper to taste

1 15 oz can coconut cream

1 15 oz can tomato sauce

1 tablespoon paprika

1/2 teaspoon cayenne pepper (optional)

5 tablespoons olive oil

3 teaspoons balsamic vinegar

3 springs of fresh thyme

4 fresh basil leaves (or dried)

1 tablespoon powdered oregano

Directions

Preheat Oven 425 F

In large baking dish or pan, drizzle some olive oil and place the tomatoes and peppers face side down. Add the onion, garlic, and thyme. Spray olive oil over the top of everything and generously sprinkle salt and black pepper.

Place in the oven for 40 minutes.

In a large pot, add the coconut cream and tomato sauce. Then add the paprika, cayenne, oregano and balsamic vinegar. Allow the mixture to come to a simmer.

Once the peppers and tomatoes are done, peel the skins and transfer them to a blender along with onion, garlic, and basil. Blend thoroughly and add into the pot. Allow to come back to a simmer.

Taste the soup and add additional seasoning to your liking. Serve the soup with a side grilled cheese or baguette.

Notes

Try with canned tomatoes?

Tomatoes will be perfect after 40 minutes. Peppers may need longer.