Roasted Red Pepper Cream Soup with Garlic

Ingredients:

  • 2 Red Bell Peppers
  • 4 Garlic Cloves
  • 1 Can of Diced Tomatoes with juices
  • 16-ounce Can of Tomato Paste
  • 1 Cup of Vegetable Broth
  • 1 Teaspoon of Dried Basil
  • Salt and Red Pepper Flakes

Garnish:

  • ¼ Cup of Coconut Milk
  • ¼ Cup of Olive Oil
  • Pumpkin Seeds

Preparation:

  1. Preheat the oven to 400º F. Roast the red peppers on a foil-lined baking sheet in the oven until tender and charred on all sides - about 8 to 10 minutes.
  2. In the meantime, heat the Premier™ Hard Anodized Nonstick 2.5 QT. Sauce Pan over medium high.
  3. Sauté garlic in oil until softened and add remaining ingredients except the coconut milk. Bring to a simmer.
  4. Let peppers cool and remove charred outer skin, seeds and stems. Add to the soup. Transfer to blender to purée the soup.
  5. Transfer back to the pot and bring to a simmer over medium-low heat. Taste and season as needed.
  6. Simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  7. Serve as is or top with the coconut milk and any desired toppings. Garnish with olive oil and pumpkin seeds.
Soups And Stews
American
Vegetable
Stockpot