Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Its getting really cold out here in Utah. Our Salad group has now become salad/soup group depending on the weather :)

Soup with cream

INGREDIENTS

• 3 medium sized sweet bell peppers
• 6 large tomatoes
• 2½ cups of vegetable stock
• 1 carrot, chopped
• 3 cloves of garlic, peeled
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 7 large fresh basil leaves
• ½ tsp of black pepper
• ½ tsp of himalayan pink salt
• 1 tbsp + 1tsp of coconut oil
• 1 cup fresh cream

INSTRUCTIONS

1. Preheat the oven to 180C.
2. Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before drizzling with coconut oil.
3. Proceed to roast in the oven for 20 minutes or until slightly charred..
4. In a medium sized saucepan heat the oil then begin to saute the garlic and onions for 1 minute.
5. Add the carrot and celery to the saucepan, cook for a further 3 minutes, ensure to stir and season the veggies with the salt and pepper throughout the given time.
6. Pour the stock into the pan along with the roasted tomatoes and bell peppers.
7. Transfer the contents of the saucepan into a blender with the fresh basil leaves, then blend until smooth.
8. Return to the pan to heat. You can add fresh cream for obtaining the creamy texture. If you are a Vegan - just avoid using cream.

Vegan Soup