Roasted Red Pepper Tomato Soup | Co-op Market

Ingredients

• 2 28-ounce cans of crushed tomatoes (I used fire roasted and one with basil)
• 3/4 - 1 cup of chopped roasted red pepper from a jar or make your own
• 3-4 cups of chicken stock
• 1 15-ounce can of unsweetened coconut milk
• 2 ribs of celery roughly chopped
• 1 medium to large carrot roughly chopped or 1/2 bag of shredded carrot
• 1 sweet onion roughly chopped or a couple of shallots
• 1 teaspoon or to taste of Frontier Co-op garlic flakes
• A pinch or two of Wholesome Organic sugar or coconut sugar if you like a sweeter soup
• Frontier Co-op salt & pepper to taste
• *Optional Garnish
• A drizzle of pomegranate molasses or balsamic syrup
• Shaved parmesan cheese if you are not dairy-free or vegan parmesan
• fresh basil
• In a large dutch oven sauté the carrots, celery, onion until they start to sweat and soften a bit.
• Add in the sweet & smoky umami blend and garlic flake and sauté a minute more while stirring.
• Add in your tomatoes and 3 cups of the chicken stock, pinch of sugar if using and bring to a low simmer until veggies are soft.
• Top with shaved parmesan, a drizzle of pomegranate molasses and fresh basil.
• Serve alone or with our Spanakopita Hand Pies
• Dig in.