Creamy Roasted Red Pepper Tomato Soup | Recipe Cart

Name: Creamy Roasted Red Pepper Tomato Soup | Recipe Cart
Total time: 30 min
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

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Creamy roasted red pepper tomato soup with dill and coconut milk; perfect in just 30 minutes! Free Recipe Cart extension available.

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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