Roasted Tomato and Red Pepper Soup! This was such a simple and quick lunch to prepare! I teamed it up with a toasted home made vegan cheese and caramelised onions on an activated charcoal roll and it was a match made in heaven!
You will need:
1 kg of tomatoes
1 large red pepper
4 cloves of garlic
dash of smoked paprika
dash of onion powder(optional)
salt and pepper to taste
1 tablespoon of olive oil
1/2 tin of coconut milk
Preheat your oven to 200°C.
Roughly chop your tomatoes and red pepper.
Spread the olive oil out on your baking tray.
Place the chopped tomatoes, red pepper and garlic on the tray and spread them out. Add the spices and place the tray in the oven to bake for about 20-30 minutes.
Once tomatoes have cooked in the oven, remove and allow to cool slightly.
Place half the coconut milk in the blender and add the cooked tomato mix and blend until smooth. You may need to add more coconut milk depending on your desired constancy.
Add more salt and pepper to taste and serve with freshly toasted bread or toasted cheese sandwiches.