Roasted Red Pepper + Tomato Soup with Brown Butter Walnuts
Makes 3-4 Servings
Pre-heat oven to 500 degrees F.
Place peppers on a baking sheet, and drizzle with 1 Tbsp. olive oil Rub oil over the peppers, and roast for 15 minutes. Flip the peppers, and roast for another 10-15 minutes (or until skin is partly blackened on each side of the pepper). Remove peppers from the oven, and allow to cool a bit. When peppers are cool to the touch, rub off the skins. Then cut peppers in half to remove the seeds and stems.
While the peppers are roasting, add 1 Tbsp. olive oil to your pot. Sautee the onion over medium heat until translucent, about 8 minutes. Add the garlic, salt, coconut sugar and red pepper flakes. Mix for a few second, Add the tomato paste, and mix. Pour in the tomatoes, water and nutritional yeast (if using). Cook for about 5 minutes, then reduce heat to low, and allow mixture to simmer for about 15 minutes.
Add peppers, tomato mixture, and 1 c. full-fat coconut milk to a blender. Blend to desired consistency (I like mine mostly smooth with a bit of texture). Pour mixture back into the pot. If using an immersion blender, just add your peppers and coconut milk or cream straight into your pot with the tomato mixture, and blend. THEN, cover, and allow soup to simmer on low heat.
While your soup is simmering, heat 1 Tbsp. butter in a small pan over medium heat. Add walnuts, and toss. Allow walnuts to toast int eh butter. Butter should brown while the walnuts cook. Toss walnuts with your chopped parsley.
Serve soup in bowls. Top with drizzle of the remaining coconut milk and brown butter walnuts. Serve with bread or grilled cheese! My favorite to serve with this soup is grilled cheese with fresh mozzarella!
***Soup will reheat nicely and should last well in the fridge for a few days or for a couple of months in the freezer in an airtight container. Pairs best with grilled cheese, breads, or a green salad for a light lunch.
3 red bell peppers
2 Tbsp. olive oil, divided
1 small red or white onion, diced
3 cloves garlic, minced OR 1 Tbsp. garlic powder
1 Tbsp tomato paste
1 28 oz. can whole peeled tomatoes
1/2 c. water
1 Tbsp. coconut sugar (optional)
1 tsp. salt, plus more to taste
1/2 tsp. red pepper flakes, for spice
1 Tbsp. nutritional yeast (optional)
1 can full-fat coconut milk OR 1 c. heavy cream
For the brown butter walnuts:
1/4 c. walnuts, chopped
1 Tbsp. butter (or more olive oil for vegan option)
1/4 c. parsley, finely chopped
**Serve with grilled cheese, warm bread, or a green salad
Small sautee pan
small baking sheet
Pot with a lid
Blender or immersion blender
Vegetarian, vegan (use oil in place of butter), gluten-free, refined sugar free, dairy-free (use coconut milk instead of cream + oil in place of butter)
This soup. I’ve been waiting to develop this recipe for a long, long time. I’ve made this soup SO many times. It’s really one of our favorites in our house. The things about it is that it’s really great for any season. Maybe not hot Nashville summer, but it’s perfect any other time. I love making it when peppers are in season, and I also love making it when they’re not. You could use fresh tomatoes as well, but I actually really like the canned tomatoes in this recipe. They thicken the soup up nicely,. I’ve used fresh, and it yields a thinner soup. Both are delicious, so I guess it’s a preference thing.
Our favorite way to eat this soup is with grilled cheese, specifically fresh mozzarella grilled cheese. YUM. So comforting. You could also top this soup with fresh herbs, toasted pepitas, plain Greek yogurt, crumbled goat cheese (another favorite of mine) or crispy chickpeas. I’ve tried it all ways, and all are wonderful.