Roasted Red Pepper Soup
Out of the blue my husband walked in the kitchen and asked me to make Roasted Red Pepper soup. I said sure but where did that come from. In the 12 years we have been together I never made it for him.
We had our friends over for dinner and everyone was moaning while taking a spoon full. The coconut cream that I added to the top made the soup very creamy and delicious!
You can make this soup in less than 30 minutes!
Tip: I always leave a can of coconut milk in my refrigerator. The top creates a cream to use for the top and use the liquid for another recipe or a smoothie!
Ingredients
- 2 teaspoons coconut oil
- 1 large yellow onion, chopped
- 2 clove garlic, chopped
- 2 jars (16 ounce) roasted red peppers, drained
- 2 1/2 cups chicken or vegetable broth, low sodium
- 1/2 teaspoon sea salt
- 1 teaspoon basil
- 1/2 cup coconut cream plus more for the topping
Directions
In a large pot or Dutch oven add in coconut oil. Add in onions and cook over medium heat for about 3 minutes.
Add in garlic and peppers. Cook for about 2 minutes then remove from heat.
Add about 1 cup of broth in your blender then add onions, garlic and peppers to puree. Pour back into the pan then add in remaining broth, salt, basil and bring to a high simmer.
Stir in coconut cream and keep warm until ready to serve. Dollop more coconut cream after you ladle the soup into each bowl. Enjoy