Roasted Red Pepper Soup
It's November, and this means soup is on the menu! Soup is one of the things I like most about the fall, aside from cozy knits and crunchy leaves. This recipe is super easy, and combines all those warm flavors of autumn.
Roasted Red Pepper Soup (Adapted from House of Yumm)
6-8 Red Bell Peppers
1 onion chopped
2 tablespoons olive oil
5 cloves of garlic
4 cups of chicken or veggie stock
3 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 can coconut milk
- Wash the bell peppers, cut them in half and remove the seeds and membranes.
- Place them on a baking sheet, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
- Place the baking sheet of peppers and garlic in the top half of the oven at 450 degrees. Roast them until the peppers are blackened across the top, around 20 minutes. Remove from the oven and place the peppers inside a tupperware container (or plastic bag), and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
- While prepping the bell peppers, in a large, heavy bottomed pot saute the onions with the olive oil until the onions are soft and translucent. Add the spices, salt, and pepper, then tomato paste.
- After peppers have cooled enough to touch, about 15 minutes, remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
- Add the peppers to the pot, add in the stock, Bring to a simmer, and use an immersion blender to puree the mix. Cover and allow to simmer for another 20 minutes.
- Remove from the heat. Stir in the coconut milk.
- Serve with cream and fresh herbs on top if desired.