Dairy free Tomato and red pepper soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Dairy free Tomato and red pepper soup calories by ingredient
Introduction
Tomato soup made creamy without dairy. Easy to make tastes great!you can spice it up with curry, red pepper, basil, bacon or what ever you like. Tomato soup made creamy without dairy. Easy to make tastes great!
you can spice it up with curry, red pepper, basil, bacon or what ever you like.
Number of Servings: 8
Ingredients
-
1.0 cup (8 fl oz) Chicken or vegetable Broth
2.0 cloves Garlic
15 oz Tomato Sauce
4.0 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh
1 Can Organic Coconut Milk (13.66 oz can)
1 can White Beans, rinsed and drained.
Tips
Great with grilled light Jarlsberg cheese (its lactose free!) Or So Delicious Melty vegan shredds! yum!
Directions
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