Monday, January 23, 2012

Roasted Red Pepper and Tomato Soup

For some reason, I cannot seem to get enough soup lately. Usually, I'd blame the cold weather, but Kansas City has had an absurdly mild winter so far. This recipe, as the previous, is inspired by a featured recipe on Door to Door Organics for their Good Food Made Simple Contest. As always, I put my own spin on it. First, I opted to make this soup vegan. I've been experimenting with using more whole foods, which lead to the second big change: Eliminating pre-made stock. So far, I've been pleased with my stock/broth-free adaptations. Additional bonus? Less salt in the final product!

The soup is yummy topped with croutons, cheese, or additional basil. We went with a twist on the traditional and had it with basil grilled cheese.

Roasted Red Pepper & Tomato Soup

2 large red bell peppers, cored and cut into fourths
1 lb tomatoes, cut into fourths
1 head garlic, cloves separated and peeled
2 medium carrots, cut into 2 inch lengths
1 stalk celery, cut into 2 inch lengths
1 large red onion, peeled and cut into fourths
4 tbs light olive oil
1/2 tbs salt
5 c water
10 sprigs of fresh thyme
2 large bay leaves
1/2 c fresh basil, chopped
1 can lite coconut milk
additional salt and pepper to taste

Preheat oven to 450F.

Place peppers, tomatoes, garlic, carrots, celery,and onion in a large baking dish (I used a 10x13x3 lasagna pan). Drizzle the vegetables with olive oil, sprinkle with salt, and toss to coat. Roast the vegetables in the preheated oven for about 30 minutes, or until the vegetables start to brown.

Transfer the roasted veggies and the liquid in the bottom of the baking pan to a large stock pot. Add the water, thyme, and bay leaves. Bring to a boil, then reduce heat to medium. Simmer for 30 minutes.

Remove the thyme stems (if any leaves remain attached to the stem, strip them off and return to the stock pot). Remove bay leaves. Add chopped basil and coconut milk; purée the until smooth. Return the soup to stock pot over medium-low heat for another 10 minutes and add salt and pepper to taste. Serve hot. Makes about 8 servings.

Estimated Nutritional Info: 217kcal, 19g fat, no cholesterol, 615mg sodium, 425mg potassium, 12g total carbs, 2.7g fiber, and 3g protein. Bonus: It's really high in vitamins A and C!

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