Creamy Red Pepper and Tomato Soup

Ingredients:

  • 3 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 10 cloves garlic, peeled
  • 3 cups tomato, chopped
  • 1 qt chicken broth
  • 1 can (14 oz) coconut milk
  • 5 chicken thighs or 2 large chicken breasts
  • 1 tsp paprika
  • 1 pinch red pepper flakes
  • 2 Tbs olive oil
  • pinch of sea salt

Directions:

  1. Add chopped peppers, onion, and garlic to a bowl. Cover with olive oil and salt. Mix thoroughly coating them evenly.
  2. Place on roasting pan and roast at 400 F for 40 min. Broil for 5 min.
  3. Add roasted veggies into a large dutch oven with the chicken broth and coconut milk. Bring to simmer and blend thoroughly with immersion blender.
  4. Add chicken and cook for 10 minutes.
  5. Remove chicken and shred. Return to the pot. Add seasoning and mix thoroughly.

Substitutions:

  • Easily substitute the chicken for ground turkey if you brown it before adding the vegetables to the pot.
  • Garnish with green onion or fresh basil and grated parm cheese

NOTE: perfect pairing for sunday dutch over bread baking