This is my 12 year old’s favorite thing and now his favorite thing for school lunches. It’s on the menu again for tomorrow.
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.