Roasted Red Pepper & Tomato soup

This was my first attempt at this recipe, and it was sooo good (Is the cook allowed to say that?) Well, I think this soup is actually one of my favorite dishes I’ve made so far!  I found a recipe on instagram, and had to try it.  It was made without any of the additional things I added to it after the soup had been made (mushroom, chicken, cauliflower, etc) – to me just plain soup is not filling enough but YOU should cook it however YOU want it.

And without further adieu.. The recipe!

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Ingredients:

– 4 Tomatoes

– 1/2 Onion

– 1 Red Pepper

– Garlic clove

– 1 cup vegetable broth (or chicken, your choice)

– 1 cup coconut milk (your choice of milk – optional*)

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If you want more than just a plain (but still yummy) soup:

– 1/2 mushroom

– Chicken Breast

– 1 cup cauflower

– 1 diced tomato

Directions: 

1) Preheat oven to 350 F (or 175 c)

2) Dice the onion, red pepper, garlic, (3) tomatoes.

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3) Line a baking dish with aluminum foil for easy clean up, and put the above ingredients in the dish.

4) Add a few dashes of dried herbs to the mix; whatever you have and like: I did paprika, italian herbs, oregano, basil,  and parsley.

5) Bake for 20-25 minutes

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6) Scoop your now roasted vegetables into your blender or food processor (until you get a texture you’re happy with)

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7) Combine 1 cup broth, with the vegetables.  *If desired, add the coconut milk now.  I added it because it just made it smooth, and creamy, and lessened the kick of the paprika* and bring to a boil.  Stir often!

8) You can either stop now, or continue to add like I did.  I just boiled cauliflower, diced 1 tomato, sauteed the mushroom, and shredded a left over chicken breast – then topped with a little goat cheese.

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Bon Appétit!

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