Roasted Red Pepper and Tomato Soup
veggieworldrecipes.com
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Ingredients
tomatoes red bell pepper garlic onion fresh basil tomato paste canned coconut milk vegetable broth salt pepper
veggieworldrecipes.com
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Wash and chop the tomatoes and pepper, along with the onion. Cut off the top of the bulb of garlic.
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Place the tomatoes, pepper, onion, and the bulb of garlic on a baking tray. Drizzle them with olive oil, flakey salt, and pepper.
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Bake them at 450*F/ 230*C for 45 minutes.
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Remove the veggies from the oven and add them to a large blender.
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Add the basil, tomato paste, coconut milk, broth, salt and pepper. Blend everything until you get a smooth and creamy texture.
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Divide up the soup into bowls. This soup makes about 4 bowls of soup.
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Top with extra coconut milk and fresh basil and enjoy!
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