Roasted Red Pepper and Tomato Soup
A vegan roasted red pepper and tomato soup!
Servings 6 servings
Calories 245kcal
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
- 12 oz jar roasted red peppers
- 28 oz 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!
Nutrition
Serving: 6g | Calories: 245kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2107mg | Potassium: 597mg | Fiber: 4g | Sugar: 7g | Vitamin A: 758IU | Vitamin C: 43mg | Calcium: 84mg | Iron: 3mg