I served mine with parmesan croutons on top!
Recipe adapted from Minimalist Baker.
This recipe is: vegetarian, vegan, gluten free
- 2 large red bell peppers (left whole)
- 1 tsp olive oil
- 1 small-medium onion, diced
- 1 28 oz (793 g) can fire-roasted tomatoes
- 1 6 oz (170 g) can tomato paste
- 1 cup (240 ml) vegetable stock
- 1 14-ounce (414 ml) can coconut milk
- 1 1/2 Tbsp (5 g) dried dill (or 3 Tbsp (5 g) fresh dill, minced)
- 1 Tbsp (8 g) garlic powder
- 1 tsp dried basil or 2 tsp fresh basil, minced
- 1 tbsp miso
- salt and black pepper to taste
- optional: sweetener (sugar, stevia, etc.) to taste
- optional: pinch of crushed red pepper
- Begin by roasting the red peppers. Preheat the oven to 500°F and place the whole peppers on an aluminum foil-lined baking sheet. Roast in the oven for about 30 minutes, until skin is charred, turning once halfway through. Remove from the oven and immediately cover tightly with aluminum foil to steam. Set aside for about 30 minutes, until the peppers are cool enough to handle.
- While the peppers are cooling, heat the olive oil in a large pot over medium heat. Cook the onions for 4-5 minutes, until starting to brown. Add the tomatoes, tomato paste, vegetable stock, coconut milk, dill, garlic powder, basil, and miso, and bring to a simmer.
- When the peppers are cool enough to handle, remove the stems, charred outer skin, and seeds, then add them to the soup. Use an immersion blender to puree the soup. Add salt and pepper to taste, along with additional dill, basil, and garlic powder, if desired.
- Simmer for 10+ minutes (more simmering = more flavor).
- Serve standalone or with desired toppings (croutons, chickpeas, fresh herbs, alongside grilled cheese sandwiches, whatever!)