Creamy Roasted Red Pepper And Tomato Soup Recipe
Roasted red pepper, tomato, tahini, Brussels sprouts and coconut cream served with crostini
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut-side down. Cut the tomatoes in half and place them on the baking sheet as well. Drizzle with olive oil and roast in the oven for about 25-30 minutes until the peppers are charred and the tomatoes are soft.
- 2
Prepare the Brussels Sprouts
While the vegetables are roasting, trim and halve the Brussels sprouts. In a skillet, heat a tablespoon of olive oil over medium heat and add the Brussels sprouts. Sauté for about 5-7 minutes until they are tender and slightly browned. Set aside.
- 3
Blend the Soup
Once the peppers and tomatoes are roasted, let them cool slightly, then peel off the skin from the peppers. In a blender, combine the roasted peppers, roasted tomatoes, tahini, sautéed Brussels sprouts, vegetable broth, and coconut cream. Blend until smooth and creamy. Season with salt and black pepper to taste.
- 4
Make the Crostini
While the soup is blending, prepare the crostini. Preheat the oven to 375°F (190°C). Slice the baguette and place the slices on a baking sheet. Brush with olive oil and bake for 5-7 minutes until golden and crispy.
- 5