Servings: 6 servings 1x
Ingredients
- 1 small yellow onion
- 2 cloves garlic
- 2 tbsp avocado oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne
- 1/4 tsp smoked paprika
- 12oz jar roasted red peppers
- 28oz can of diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 can coconut milk (13.5oz) (you can use skim milk instead)
Instructions
- Dice onion and mince the garlic
- Add onion and garlic to the pot with oil over medium-low heat
- Cook until soft and fragrant, tossing frequently, about 5 minutes
- Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and saute for another 2 minutes
- Add the tomato paste to the pot and mix in with the garlic and onions
- Drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk
- Increase the heat to medium-high until it just starts to boil
- Reduce to a simmer and simmer covered for 30 minutes stirring frequently
- Turn off the heat and blend the soup in the pot with an immersion blender – if you don’t have an immersion blender you can pour the simmered soup into a standard blender to blend
- Serve with crackers or tomato soup!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.