Name: Creamy Red Pepper Tomato Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 null red bell pepper (large, left whole); 1 can crushed tomatoes (28-ounce); 1 can tomato paste (6-ounce); 1 cup water (half can be replaced with coconut milk for extra creaminess); 1 can coconut milk (14-ounce, light or full-fat); 1.5 tbsp dried dill; 1 tbsp garlic powder; 1 tsp dried basil; 0.5 tsp sea salt; 0.5 tsp black pepper; 3.5 tbsp coconut sugar (to taste); 1 pinch red pepper flakes (optional heat); 1 handful croutons; 1 sprig fresh dill; 1 to_serve roasted chickpeas; 1 to_serve vegan parmesan cheese

Instructions

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1

Roast red bell pepper (2) in a 500°F (260°C) oven on a baking sheet for 15 minutes until charred, then steam in foil for a few minutes.
2

Combine crushed tomatoes (1 can), tomato paste (1 can), water (1 cup), coconut milk (1 can), dried dill (1.5 tbsp), garlic powder (1 tbsp), dried basil (1 tsp), sea salt (0.5 tsp), black pepper (0.5 tsp), coconut sugar (3.5 tbsp), and red pepper flakes (1 pinch) in a large pot and bring to a simmer.
3

Remove charred skin, seeds, and stems from the peppers, then add them to the soup pot.
4

Use an immersion blender to purée until smooth, adjust seasonings to taste, and simmer for 10 minutes.
5

Serve hot, topped with croutons (1 handful), fresh dill (1 sprig), roasted chickpeas (1), and vegan parmesan cheese (1).