Creamy tomato & bell pepper soup
portions
Ingredients
- 800 gr Tomato chunks
- 70 gr Tomato paste
- 240 ml Water
- 400 gr Coconut milk
- 1 pcs Red bell pepper
- 1 tsp Dill
- 1 tsp Garlic powder
- 1 pinch Cayenne
- 1 tbsp Fresh basil
- 2 pcs Bay leaf
Method
- Remove seeds from bell pepper and roast in 260 degrees Celsius oven for 10-15 minutes. Afterwards wrap in foil and steam for another 10 minutes.
- Add all ingredients (except fresh basil) to pot and let it simmer for 20-30 minutes
- Add bell pepper to soup
- Remove the bay leaf
- Puree the soup with a stick blender and serve with some fresh basil