What you'll need:
2 large red bell peppers (left whole)
1 28-ounce can crushed or peeled tomatoes in juices
1 6-ounce can tomato paste
1 cup water (sub up to half with extra coconut milk for creamier soup)
1 14-ounce can light coconut milk (use full fat for creamier soup)
1 1/2 Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried)
1 Tbsp garlic powder
3 Tbsp Seed Ranch Umami Everyday Sauce
1 tsp dried basil (or sub 2 tsp minced fresh basil per 1 tsp dried)
1/2 tsp each sea salt and black pepper
3-4 Tbsp coconut sugar (or stevia to taste)
1 pinch red pepper flake (optional // for heat)
- Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
- In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
- Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
- Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
- Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, Seed Ranch's Vegan Cheese and/or black pepper.
- Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.