I’m always in a mood for a good soup and was thinking of doing some kind of soup detox since it’s a bit too cold for a juice detox. I’ve been browsing tons of delicious soup recipes and found this creamy roasted tomato pepper soup from Oh She Glows
. I modified it a little based on what ingredients I had at home. It came out absolutely delicious! Hearty, creamy, but not too heavy, and oh so tasty!
Creamy Roasted Tomato Pepper Soup
5 small tomatoes, washed & sliced in half
2 bell peppers, washed & sliced
1 large sweet onion, peeled & sliced
1 large garlic bulb
olive oil, salt, & pepper for vegetables
all the roasted tomatoes & bell peppers
2 tbsp roasted garlic flesh
all of the roasted sweet onion
1 can coconut milk
3 cups vegetable broth
2 tbsp tomato paste
2 tsp garam masala
1 tsp salt or to taste
1. Preheat oven to 400F and line baking sheet with foil (note that parchment paper will burn). For how to prepare the garlic, see this tutorial. Lightly drizzle on oil and season onions, peppers and tomatoes. Roast for about 30 minutes and then check on the vegetables. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes and the tomatoes for about 1 hour and 20 mins.
2. Add all roasted tomatoes, onion, peppers, 2 tbsp roasted garlic flesh into a large pot. Add coconut milk, tomato paste, and broth and stir well.
3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
4. Transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, whatever is your preference. Serve immediately and serve with fresh avocado (for healthy fats!) and sprinkles of nutritional yeast like I did. Or garnish with splashes of coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.