As with many soups, the ingredients for this soup are flexible. You could add celery with the onions, for instance, and could add a diced potato, cauliflower, or parsnip at the simmer stage.
Serve with bread, a grilled “cheese” sandwich, or top with croutons.
- 4 red and yellow peppers
- 1/2 sweet onion, chopped
- Salt, pepper, red pepper flakes to taste
- 2 T fresh dill (or 2 tsp dried)
- 1 tsp dried basil
- 2 cloves garlic, minced
- 2 T brown rice flour
- 2 T balsamic vinegar
- 3 oz tomato paste
- 2 c vegetable stock
- 1 28 oz can crushed tomatoes
- 2 T date sugar
- 1 can coconut milk (can substitute with a nut milk)
- Roast peppers whole at 400 degrees until charred (45 minutes or so). Remove from oven and cover with aluminum foil for several minutes.
- While the peppers are roasting, saute onion a large stock pot, add garlic and spices when onion is slightly caramelized (about 20 minutes).
- Add flour, vinegar, and tomato paste and cook for 2-3 minutes.
- Add canned tomatoes, sugar, and coconut milk and simmer until peppers are ready.
- Remove the stem, seeds, and peel from the peppers. Chop and add to the soup.
- Simmer for a few minutes then remove from heat.
- Use an immersion blender to blend smooth.