Creamy Roasted Red Pepper And Tomato Basil Soup- Whole30

1. 1

   combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.

2. 2

   add basil leaves and coconut milk and cook stirring 2 minutes to combine.

3. 3

   add salt and red pepper flakes and stir.

4. 4

   remove from stove.

5. 5

   allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).

6. 6

   Serve hot or chilled.

7. 7

   can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.

* Per serving · 4 servings · Values may vary.

No additional tips available.