Creamy Tomato-Red Pepper Basil Soup

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Creamy Tomato-Red Pepper Basil Soup

6 Simple Ingredients. Makes 16c soup.

5lbs ripe tomatoes, cored
8 red bell peppers, destemmed
2 tbsp MCTLean mct oil
1 tbsp crushed red pepper
1 cup full fat coconut milk
1/2 cup fresh basil leaves

Salt, pepper, as desired

In a large roasting pan, place tomatoes and peppers in one large pan, drizzle with mct oil and sprinkle with crushed red peppers. Roast at 400F for 60 minutes.

Remove from oven, drain, carefully transfer to large crock pot, add basil and coconut milk. Slow cook on low for 6 hours. Use immersion blender to purée before serving. Garnish with fresh basil and crumbled bacon.

Season with salt and pepper, as desired. I, however, prefer not to season mine.

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I buy mine on clearance weekly, about .99cents per 2lb bag.

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