Roasted Red Pepper and Tomato Soup

I love the autumn! The air is crisp, my lawn is covered with crunchy leaves, and sweaters are on.  This season is the best, and it has me totally craving soups!  I love how they warm you up, and as a busy mom… I love that they are a one pot dinner.   This Roasted Red Pepper and Tomato Soup is a fun twist on good old fashioned tomato soup.  It takes a little planning since you have to roast the veggies for an hour, but otherwise the soup comes together ultra fast.  I served it up with homemade sourdough bread my neighbor dropped by, and we ate the leftovers the next day with grilled cheese sandwiches.  Hope you enjoy!

Roasted Red Pepper and Tomato Soup

Author: Mindy

Ingredients

• 3 garlic cloves


• 1 medium onion, roughly chopped


• 2 pounds tomatoes, quartered (can substitute 2 14.5 oz cans diced tomatoes)


• 2 red peppers, deseeded and roughly chopped


• 1 tablespoon olive oil


• 1/2 cup chicken broth


• 1/2 cup coconut milk (can substitute regular milk or cream)


• 3/4 teaspoon sea salt


• 1/4 teaspoon ground black pepper


• 1/8 teaspoon paprika


• Optional: garnish with foccacia croutons (I get mine at Costco)

Instructions

1. Place garlic, onion, tomatoes, and red peppers on a cookie sheet and cover with olive oil.


2. Roast at 375 degrees for 1 hour.


3. Remove from oven, and allow to cool.


4. Transfer roasted vegetables to blender and blend until smooth.


5. Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan and simmer for 20 minutes to enhance flavors.


6. Garnish with foccacia croutons and serve.

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