Easy Creamy Tomato Soup

🧂 Ingredients

• 3 tbsp extra virgin olive oil
• ½ head garlic

  Roasted
• ½ yellow onion

  cut in strips
• 3 baby bell peppers

  halved and roasted
• 22 oz can crushed tomato
• 1 cup water
• 15 oz can coconut milk
• 1 tsp salt
• 1 tsp maple syrup
• ½ cup fresh herbs.

  3-4 leaves sage, thyme, mint, dill , cilantro, arugula, basil whichever you have on hand.
• 1 black pepper

  to taste

Instructions

• 1 Roast Garlic on a pan in the oven by splitting the head in half widthwise and
  drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred,
  if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the
  oven on a sheet pan for 20 mins.
• 2 In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes
  until starting to brown,
• 3 Add sage if using, to crisp up and cook 3-5 minutes more
• 4 Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs
  and bring to a boil.
• 5 With an immersion blender carefully blend the soup until its a smooth puree.
• 6 Serve in bowls with black pepper and grilled cheese or toasted crusty bread.

Nutrition Info