Creamy Roasted Red Pepper Tomato Soup

That’s a long name “Creamy Roasted Red Pepper Tomato Soup” but you guys, it’s worthy of an extra long name because of how amazing it tastes!

I always crave tomato soup and grilled cheese when the weather starts to transition from winter to spring. I know technically a tomato is a summer fruit but in reality the warmth and freshness of tomato soup combined with a good grilled cheese (we use either gluten free bread or an organic fermented sourdough bread with raw cheese or a dairy free cheese or both!) just really hits the spot. Especially when the long almost spring days are dreary and rainy!

Obviously this has roasted red peppers in it. In reality, you could make this without the roasted red peppers to make it DIGESTIVE RESET approved (also eliminate the garlic) but if you’re not doing the Digestive Reset go ahead and add them. Sure, it’s one extra step but it’s WELL WORTH IT!

Creamy Roasted Red Pepper Tomato Soup
(Gluten-Free, Dairy-Free, Vegan)

Ingredients
1 tablespoon of avocado oil or ghee or a mixture
2 large carrots unpeeled and roughly chopped
1 large red pepper and 1 orange pepper roasted (put under broiler for 5-8 minutes or until bubbly, soft and starting to charr)
3 cloves of chopped garlic
2 cans stewed tomatoes
1 carton of veggie broth
1/2 can of full fat coconut milk with the cream
Salt and pepper to taste

Directions
Add your oil to a stock pot on medium high heat.
Once the oil is hot, add your carrots and let cook for 7-8 minutes,
Add the garlic and whole peppers and let cook for another 2-3 minutes.
Add in your stewed tomatoes and veggie broth and bring to a boil.
Once the mixture is boiling, turn down to a simmer and put a lid on, let simmer for at least 30 minutes but preferably 4-6 hours. (The longer the better)
Stir occasionally.
After your soup mixture has cooked through and you have let it simmer for the desired amount of time, bring to your high powdered blender like a Vitamix, and blend until smooth with zero chunks.
Return to stock pot and add in your coconut milk and salt and pepper.
Let simmer for just a few more minutes until fully combined and the coconut milk is mixed in and warmed throughout.
DONE! How easy!

This soup is loaded with veggies and nutrient dense ingredients making it perfect for any diet or way of eating you do! Tomatoes are rich in lycopene which supports heart health and reduces systemic inflammation. Carrots and peppers are a great source of vitamin c and other micronutrients we need. Remember, you should aim for 10 cups of veggies and fruit a day! This soup definitely helps you meet that goal and is even better the next day heated up or even eaten cold!

-Kasey