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