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)


  1. Roast peppers whole at 400 degrees until charred (45 minutes or so). Remove from oven and cover with aluminum foil for several minutes.
  2. While the peppers are roasting, saute onion a large stock pot, add garlic and spices when onion is slightly caramelized (about 20 minutes).
  3. Add flour, vinegar, and tomato paste and cook for 2-3 minutes.
  4. Add canned tomatoes, sugar, and coconut milk and simmer until peppers are ready.
  5. Remove the stem, seeds, and peel from the peppers. Chop and add to the soup.
  6. Simmer for a few minutes then remove from heat.
  7. Use an immersion blender to blend smooth.


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