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I’m constantly trying out new soup recipes because there’s nothing better than sitting down with a hot mug of soup that’s good for the body and soul. As a kid one of my favorite things was tomato soup from Panera Bread and I wanted to recreate a simpler recipe! This recipe has simple ingredients, can be made in just a few steps, and really highlights the roasted red pepper and basil taste. Even better? It’s super thick and isn’t too liquidy like lots of canned tomato soups.

Here’s what you’ll need:

• 6-8 vine ripe tomatoes, quartered
• 1 white onion, sliced
• 8 cloves garlic, peeled 
• 2 red bell peppers
• 1/2 cup fresh basil leaves
• 4 tbsp olive oil
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp red pepper flakes
• 2 tbsp italian seasoning  
• 1 dash cayenne pepper
• 3/4 cup coconut milk

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RED PEPPER TOMATO SOUP

Ingredients:

• 6-8 vine ripe tomatoes, quartered
• 1 white onion, sliced
• 8 cloves garlic, peeled 
• 2 red bell peppers
• 1/2 cup fresh basil leaves
• 4 tbsp olive oil
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp red pepper flakes
• 2 tbsp italian seasoning  
• 1 dash cayenne pepper
• 3/4 cup coconut milk

Instructions:

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and spray with olive oil. 
2. Place all of the quartered tomatoes, sliced onions and garlic cloves on the sheet, spreading everything out to fill it. Roast for 35-40 minutes, until everything is soft. 
3. After taking out tomatoes, set oven to high broil and broil the red bell peppers for about 10 minutes, flipping halfway through. Once cooled remove seeds and stems. 
4. Place the roasted red peppers, tomatoes, onions, garlic and basil in a blender and blend on high speed until smooth. If your blender is not big enough, do this in two batches.
5. Transfer mixture to a large pot and mix in olive oil and all seasonings. Bring to a simmer on medium heat, reduce heat, and mix in coconut milk. Serve immediately or let simmer on low.

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