Creamy Coconut & Roasted Red Pepper Tomato Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 3 large cloves garlic
- 500g cherry tomatoes
- 400g jar roasted red peppers
- 1/2 cup red lentils
- 2 tsp red wine vinegar
- 1 tsp oregano
- 3 tbsp chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp chilli flakes
- 3 bay leaves
- 1.5 cups vegetable stock
- 2 tbsp nutritional yeast
- 1 can @naturescharm All Natural Coconut Milk
To garnish
- Vegan sour cream or coconut yogurt
- Small basil leaves
- Croutons (homemade or store-bought)
Preparation
Peel and dice the onion. Peel and mince the garlic. In a large pot, heat the olive oil on medium and sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
Add the whole cherry tomatoes, roasted red peppers, red lentils, red wine vinegar, oregano, basil, salt, and chili flakes. Cook for 5-7 minutes until the tomatoes are softened.
Pour in the vegetable stock, add the bay leaves, and bring to a gentle boil. Cook, partially covered, for 10-12 minutes.
Remove from heat and transfer the mixture to a blender, removing the bay leaves first and setting them aside. Blend until smooth.
Return the blended soup to the pot and stir in the coconut milk, nutritional yeast, and the previously set aside bay leaves.
Bring the soup back to a gentle boil and cook until it reaches your desired thickness, about 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste. Serve the soup, garnishing with vegan sour cream or coconut yogurt, fresh basil leaves, and croutons.