Roasted Red Pepper Tomato Soup

Ingredients

• 2 whole Red Bell Pepper
• 1 whole Yellow Onion
• 1 whole Carrots
• 1 whole Celery
• 5 cloves Garlic
• ¼ tsp Red Pepper Flakes
• 3 tbsp Tomato Paste
• 1 can (15 oz) Crushed Tomatoes
• 2 ½ cups Vegetable Broth
• 1 can (13.5 oz) Coconut Milk
• 2 tbsp Olive Oil
• ¼ cup Fresh Basil

Instructions

1. Roast the red bell peppers directly over a gas flame or in a hot cast-iron skillet over medium-high heat, turning often, until blackened and blistered on all sides, about 8 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off the charred skin, remove stems and seeds, roughly chop, and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and red pepper flakes. Cook for 4 minutes, stirring occasionally, until softened. Season with salt and pepper to taste.
3. Add the minced garlic and tomato paste. Cook for 2 minutes, stirring, until the tomato paste darkens slightly and becomes fragrant.
4. Pour in the crushed tomatoes, vegetable broth, coconut milk, and roasted peppers. Stir to combine and bring to a boil, then reduce heat and simmer for 10 minutes.
5. Remove from heat and blend until smooth using an immersion blender, or carefully transfer in batches to a blender and blend until creamy.
6. Stir in the fresh basil and season with salt and pepper to taste. Reheat gently if needed and serve warm.