Prep 15 mins
Cook 20 mins
From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!
- 6 red bell peppers, roasted, seeded and peeled or 2 (13 ounce) jars roasted red peppers
- 2 tablespoons vegetable oil
- 2 cups onions, chopped
- 2 garlic cloves, peeled and left whole
- 1 teaspoon red pepper flakes or 1⁄4 teaspoon cayenne
- 1 teaspoon salt
- 1 (16 ounce) can canned tomatoes, undrained
- 1 (14 ounce) can reduced-fat coconut milk
- 2 cups water
- Warm oil over medium heat in large stock pot.
- Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
- Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
- In batches in a blender, puree the soup until smooth.
- Return it to the soup pot and cook on medium heat until hot.
- Serve immediately.
Really good soup with sort of a tangy flavor. I made it with the chilli powder and it was perfect for me. DH added the red pepper flakes to his bowl for a little extra kick. Rather than adding the ingredients to sauted onions, I just pureed them straight out of the cans/jars, leaving some liquid in the blender to help puree the onions in the last batch. I think without the added water this might just make a tasty sauce. But great as a soup that I'll be making again.
very nice took advise from one of the other reviews and did not add the water as we like thicker soups. will definitely make this again.
thank you to Kozmic for this one
I made this soup exactly as directed, and then tasted it. The soup didn't have enough coconut flavor and wasn't cream enough for my liking. I was expecting something more like a bisque. In the future, I think it would be better to make this soup with coconut cream rather than coconut milk. In order to make this soup more bisque-like, I ended up adding some dairy cream and some cream cheese; that made it creamy enough, but the side effect was that the coconut flavor was subdued.