In one of my earlier posts, I promised there’d be soups this fall.
And here I am, delivering on that promise.
I used to be obsessed with store-bought red pepper and tomato soup. Dare I say it’s an improvement on the OG tomato? The roasted red peppers add a depth of flavor and certain tang to the soup that makes it hard to resist.
Reading the ingredients list on a package of soup in my pantry prompted me to create my own. Look below. Do you see anything on this ingredients list that you can’t pronounce? I bet you don’t.
- 4 red bell peppers
- 4 tomatoes on the vine
- 1 cup coconut cream or full-fat coconut milk
- 1/2 yellow onion, diced
- 1/2 cup vegetable stock
- 2 tbsp tomato paste
- 2 tbsp maple syrup
- 2 cloves of garlic, minced
- 1/2 tbsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
- Preheat oven to 400F.
- Cut bell peppers in half, removing seeds and pith, and place skin side up on a baking sheet.
- Leave tomatoes whole and place on the baking sheet with the peppers. Bake until tender and skins are charred, about 15 minutes.
- Wrap the peppers in foil or place in a paper bag to steam while you prep the rest of the ingredients.
- Heat a large pot over medium heat. Add avocado oil and allow it to heat up.
- Add yellow onion and cook until it starts to become translucent about 3 minutes.
- Add garlic and continue to cook another 2 minutes.
- Add tomato paste, paprika, salt, and pepper and mix.
- Remove skin from bell peppers and place int he soup pot with the roasted tomatoes.
- Using a hand blender, blend until the soup reaches a liquidy consistency (alternatively, transfer ingredients to a blender and blend in batches).
- Pour in 1/2 cup vegetable stock and bring to a simmer. Cook, uncovered, about 10 minutes.
- Mix in coconut cream and maple syrup and serve.
- Top with homemade croutons, roasted pumpkin seeds, fresh tomato, or fresh herbs.