Roasted Red Pepper Soup (Dairy-Free)

Roast red bell peppers until charred and soft.

Sauté onion or shallot in light olive oil until translucent.

Add crushed canned tomatoes and cook briefly.

Pour in chicken or vegetable broth and bring to a simmer.

Stir in light coconut milk and season with spices (red pepper flakes, cayenne pepper, cumin, smoked paprika, kosher salt, black pepper).

Blend the soup until creamy and smooth.

Thicken with tapioca starch if desired.

Equipment Needed

Spice Level:

Dietary