Creamy Roasted Red Pepper Tomato Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 large red bell peppers ((left whole))
• 1 28-ounce can crushed or peeled tomatoes in juices
• 1 6-ounce can tomato paste
• 1 cup water ((sub up to half with extra coconut milk for creamier soup))
• 1 14-ounce can light coconut milk ((use full fat for creamier soup))
• 1 1/2 Tbsp dried dill ((or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried))
• 1 Tbsp garlic powder
• 1 tsp dried basil ((or sub 2 tsp minced fresh basil per 1 tsp dried))
• 1/2 tsp each sea salt and black pepper
• 3-4 Tbsp coconut sugar ((or stevia to taste))
• 1 pinch red pepper flake ((optional // for heat))
• Croutons
• Sliced tomatoes
• Fresh dill
• Full-fat coconut milk
• Crispy baked chickpeas
• Nutritional yeast or Vegan Parmesan Cheese
• Black pepper