Italian‑Style Roasted Red Pepper & Basil Soup
A silky roasted red pepper soup flavored with basil and a drizzle of olive oil.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup roasted red peppers (jarred)
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1/4 cup fresh basil leaves
- 1 teaspoon olive oil
- to taste salt
- to taste black pepper
Instructions
- 1
Combine roasted red peppers, coconut milk, and vegetable broth in a pot; bring to a simmer.
- 2
Blend the mixture until smooth.
- 3
Stir in basil, olive oil, salt, and pepper; heat gently for 2 minutes.
- 4
Serve warm.
Nutrition per serving
Calories
180
9% of a 2,000 kcal day
| Protein | 4 g |
| Carbohydrate | 12 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 220 mg |
Goes well with this
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Mushroom Risotto
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Spaghetti Aglio e Olio
A classic Italian pasta dish made with sliced garlic, olive oil, and red pepper flakes.
Spinach and Ricotta Lasagna
Layers of pasta, fresh spinach, creamy ricotta cheese, and homemade marinara sauce.
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