CREAMY ROASTED RED PEPPER SOUP RECIPE

Gluten Free | Dairy Free | Whole30

INGREDIENTS: Red bell peppers, light olive oil, onion or shallot, garlic, light coconut milk, chicken broth, tapioca starch, red pepper flakes, cayenne pepper, cumin, smoked paprika, salt & pepper, canned crushed tomatoes.

Preheat oven to 475°F. Place bell peppers on baking sheet and place in the oven to roast for 15-20 minutes

INSTRUCTIONS:

Remove peppers from the oven and let cool. Once cooled, remove skin from peppers and slice off the stem and remove core. Dice roasted bell peppers into small pieces for blending.

INSTRUCTIONS:

In a large pot, heat oil, add onion and garlic; sauté for 3 minutes. Add the coconut milk, broth, tapioca starch, and spices.

INSTRUCTIONS:

Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth.

INSTRUCTIONS:

Bring soup, uncovered, to light boil then reduce to a simmer for 10-20 minutes or until thickened. Serve.

INSTRUCTIONS:

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.

RED PEPPER SOUP

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CotterCrunch.com

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