Sheet Pan Roasted Red Pepper Soup

Name: Sheet Pan Roasted Red Pepper Soup
Prep time: 5 min
Cook time: 40 min
Total time: 2 h
Yield: 4 serving
Ingredients: 2 large red pepper; 5 red tomato; 1 large white onion; 4 garlic cloves; 1 tsp sea salt; 1/2 tsp black pepper; 2 tbsp. fresh thyme; 3 tbsp. olive oil; 3 tbsp. lemon juice; 1 400 mL can of coconut milk; Garnish with more oil and thyme!

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
2 hrs
Servings
4
Cuisine
International, Vegan

Sheet Pan Roasted Red Pepper Soup

Ulric Berry

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Flavorful Roasted Red Pepper Soup that'll warm you up on a cold winter day.

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Ingredients

Servings

2 large red pepper chopped
5 red tomato score an X at the stem top of each
1 large white onion
4 garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp. fresh thyme
3 tbsp. olive oil
3 tbsp. lemon juice
1 400 mL can of coconut milk
Garnish with more oil and thyme!

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Instructions

Preheat the oven to 400F.
To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk. Cook for 40 minutes or until perfectly golden and roasted.
Transfer the mixture to a high-speed blender, add the coconut milk and lemon. Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.
Serve hot with fresh thyme and a drizzling of oil!