The hardest part of this meal was roasting the red peppers. Roasting peppers in the oven is not difficult, it is just not something I have experience with. A few more times and this is a meal I could make from memory! An “Americana” meal that is easy, delicious and healthy!
Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN
2 TBSP coconut or olive oil
1 large onion, diced
2 TBSP chopped garlic
1 tsp crushed red chili pepper flakes
2 tsp sea salt or Herbamare
4-5 red bell peppers, roasted
1 can (28 oz) crushed tomatoes
2 cans coconut milk (full fat preferred)
4 cups vegetable stock
1/4 cup minced fresh basil
- To roast peppers, preheat your broiler and move the rack to top-most position (closest to the heat). Cut the peppers as shown here in this video but no need to cut into smaller strips. Keep the sides as intact as possible. Place the tops, bottoms, and sides of the pepper on a baking sheet lined with aluminum foil. Place the baking sheet in the oven for 5-7 minutes – or until most of the pepper is charred black. Remove from the oven and let cool. Proceed with the next steps.
I don’t bother removing the skins. The charring adds a wonderful smokey flavor to the soup. Just throw all the roasted peppers as is in the big pot. Easy!
- In a large pot, saute onions, garlic, chili pepper and sea salt over medium heat until tender.
- Next add coconut milk, stock, red peppers, can of tomatoes. Cover and simmer for 20 minutes, stirring occasionally.
- Puree the soup in small batches OR use an immersion blender in the pot directly.
- Cook on low heat for 5 minutes and then add basil. Cook for 5 more minutes.
- Serve in bowls, garnish with more basil, cayenne pepper, cheese or olive oil.