Dairy free Tomato and red pepper soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 cup (8 fl oz) Chicken or vegetable Broth2.0 cloves Garlic15 oz Tomato Sauce4.0 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh1 Can Organic Coconut Milk (13.66 oz can)1 can White Beans, rinsed and drained.
If you want a smooth soup with no seeds or skin, pass all ingredients through a sieve or fine strainer from the can and after pureeing. Otherwise no need.
Coat in olive oil and Roast Red peppers and garlic in a broiler at 500° till skins are blackened turning every 5-10 minutes to cook evenly.
Remove from oven and cover till cooled enough to handle. Remove seeds and skin puree in a blender with coconut milk garlic , white beans and small amount of water or chicken broth.
Combine with tomato sauce (straining both through sieve if desired into a dutch oven) . Add 1 cup chicken or vegetable broth. Heat and simmer at least 5 minutes or longer. Add desired seasonings.
Serving Size: Approximately one cup
Coat in olive oil and Roast Red peppers and garlic in a broiler at 500° till skins are blackened turning every 5-10 minutes to cook evenly.
Remove from oven and cover till cooled enough to handle. Remove seeds and skin puree in a blender with coconut milk garlic , white beans and small amount of water or chicken broth.
Combine with tomato sauce (straining both through sieve if desired into a dutch oven) . Add 1 cup chicken or vegetable broth. Heat and simmer at least 5 minutes or longer. Add desired seasonings.
Serving Size: Approximately one cup
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 9.1 g
- Cholesterol: 0.6 mg
- Sodium: 525.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.2 g
- Protein: 4.2 g
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