With Autumn creeping in on us this dish is sure to warm the whole family. It is a twist on the old tomato soup favorite. Very simple to make but, oh so delish!! (Props to the minimalistbaker.com for this one.)
So, enjoy and check my cooking class on October 12th, I will be preparing a soup and talk about 2 more. Going to be a lot of fun and informative. So, join me Pre-Register on my website under classes. Act today space is limited.
2 Large red bell peppers (left whole)
1 28-ounce can crushed or peeled tomatoes in juices
1 6-ounce can tomato paste
1 C Water
1 14-ounce can light coconut milk
(I used 1 ¾ C unsweetened coconut milk)
1 ½ Tbs Dried Dill
1 Tbs Garlic powder
1 tsp Dried Basil
½ tsp Each sea salt and black pepper
3 to 4 Tbs Coconut sugar (or stevia to taste)
** optional: Pinch red pepper flake (for heat)
FOR SERVING optional
1. Roast red peppers in a 500 degree oven (on a foil-lined baking sheet) for 10 to 15 minutes. Then wrap in foil to steam for a few minutes.
2. In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap peppers, let cool to the touch, and remove charred outer skin seeds and steams. Add to soup.
3. Transfer to blender or use immersion blender to puree soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasoning as needed, adding more coconut sugar or stevia to sweeten, red pepper flakes for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor
4. Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
5. Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes.
6. Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.
**** I did not add the coconut sugar to this dish**