This Tomato and Roasted Pepper soup is still my homemade soup to date. I have been making this soup for a couple years now and it is always a success! It uses a limited number of ingredients that are not only easy to find but healthy as well. I love serving this soup with some brown rice, I have craved this for three days straight now. I can't wait to cozy up on the couch with another bowl of this and enjoy a few episodes of Breaking Bad, I hope you enjoy it!
Ingredients:
2 Tbsp. coconut oil
3/4 cup chopped onion
one can ( 796 mL) can crushed tomatoes
1 cup roasted red pepper, diced
1/4 basil, finely chopper
1/2 tsp. salt
2 cups chicken/ vegetable stock
1/2 cup quinoa flour
1. Melt the coconut oil in a medium saucepan. Saute the onion under tender ( 8 mins). Add the tomato, red pepper, and salt.
2. In a separate bowl whisk together the stock and quinoa flour. Slowly, add the mixture to the sauce pan. Bring to a boil.
3. Once it is boiling, remove from heat and puree with a hand blender or a regular blender.
4. Put back on heat and allow to simmer on low for about 30 mins.
