A flavorful blend of oven-roasted red bell peppers, tomatoes, and aromatic herbs, seamlessly blended with vegetable broth for a comforting soup.
Serves 4-6
Ingredients (organic/biodynamic)
- 2 red bell peppers, chopped
- 1 red onion, diced
- 3 cloves garlic, peeled
- 5 tomatoes, chopped
- 4 c. vegetable broth
- ½ c. coconut milk (optional)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Celtic Sea Salt® and pepper to taste
Instructions
- Preheat oven to 400°F
- On a baking sheet, arrange the chopped red bell peppers, diced onion, garlic, and tomatoes.
- Roast the vegetables in the preheated oven for approximately 20-25 minutes until they are tender and slightly caramelized.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until you achieve a smooth consistency.
- Pour the blended mixture into a pot over medium to low heat, allowing it to simmer. Season with dried basil, dried thyme, salt and pepper
- For a creamier texture, stir in coconut milk (this step is optional). Adjust the thickness by adding more vegetable broth if desired.
- Simmer the soup for about 15 minutes to allow the flavors to meld.
- Plate your soup and savor the delightful combination of roasted vegetables and aromatic herbs!
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