Submitted by Jennifer Salter on
This is a lovely soup to make for guests.
- 6 red bell peppers, roasted (see below, I will explain)
- 2 tbsp olive oil
- 2 cups chopped onions
- 2 garlic cloves, peeled and left whole
- ½ teaspoon red pepper flakes
- 2 soup broth cubes
- 2 cups undrained canned tomatoes (16 ounce can)
- 1 can reduced fat coconut milk
- 2 cups water
To roast peppers, place on a baking sheet and put under broiler until all sides are charred. You will need to turn the peppers every few minutes. After they are sufficiently roasted, place in an airtight container and refrigerate overnight. When they are cool, remove the skin, stem, and seeds under running water. Set aside. (I recommend roasting the peppers the day before.)
In a soup pot, sauté the onions, garlic, red pepper flakes on medium heat for about 10 minutes. Add in the soup cubes. Remove the pot from the heat and add in the tomatoes, coconut milk, water, and roasted red peppers. Using a hand blender, puree the soup until smooth, then reheat gently. Garnish with chopped chives or chopped fresh basil. Enjoy!