Roasted Red Pepper Tomato Soup
The roasted red pepper tomato soup recipe puts a twist on the classic tomato soup. With a hint of spice from red pepper flakes and a nutty tang from coconut milk, this recipe is perfect for winter nights.
This recipe serves 3-4 people.
½ shallot minced
1 garlic clove, minced
1 tsp red pepper flakes
3 sprigs of thyme
1 bay leaf
1 16oz can of roasted red bell peppers
1 28-ounce can fire-roasted tomatoes, crusted
1 6oz can tomato paste
1/2 cup vegetable broth
1 cup coconut milk
1 tbsp cane sugar
1 tbsp pickapeppa sauce
STEP 1 Heat a few tablespoons of olive oil in a saucepan over medium heat. Sauté garlic, shallot, red pepper flakes, thyme bay leaf, and a pinch of salt until fragrant. Add tomato paste and cook for another 2-3 minutes, stirring occasionally.
STEP 2 To the pot, add the roasted red peppers, crushed tomatoes, vegetable broth, sugar, and pickapeppa sauce. Bring to a simmer and allow to cook for an additional 15 minutes.
STEP 3 Remove the bay leaf and then transfer to a blender or use an immersion blender to blend the soup until smooth. If using a blender, return the soup to the pot over low heat—salt and pepper to taste.
FIN. Add coconut milk and stir until incorporated. Keep warm until ready to serve.