Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30

READY IN: 15mins
SERVES: 4
YIELD: 6 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
  • add basil leaves and coconut milk and cook stirring 2 minutes to combine.
  • add salt and red pepper flakes and stir.
  • remove from stove.
  • allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
  • Serve hot or chilled.
  • can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
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