Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30
Whole 30 compliant soup you can serve warm or cold with 6 simple ingredients
INGREDIENTS
Nutrition- 1(28 ounce) can tomato puree
- 1(12 ounce) jar roasted red peppers in brine (drained)
- 1(13 1/2 ounce) can coconut milk
- 10
- 1⁄4teaspoon red chili pepper flakes
- 1⁄2
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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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