Appetizers / Soups / Salads

Roasted Red Peppers, Tomato, and Coconut Soup is for Soup.

Roasted Red Peppers, Tomato, and Coconut Soup takes 5 minutes to prepare.

Roasted Red Peppers, Tomato, and Coconut Soup takes 25 minutes to cook.

Roasted Red Peppers, Tomato, and Coconut Soup makes 6 servings.

The ingredients for Roasted Red Peppers, Tomato, and Coconut Soup are:

4 cups canned, diced tomatoes
1 cup roasted red peppers from a jar
2 cloves of garlic, peeled and cut up
1 cup vegetable broth
salt to taste
ground black pepper to taste
1 can coconut milk
chopped cilantro

Here is how you make Roasted Red Peppers, Tomato, and Coconut Soup:

1. In a large soup pot, combine all ingredients but the coconut milk.2. Bring to a boil over high heat.3. Reduce heat to medium low and simmer soup, stirring occasionally, for 20 minutes.4. Puree with an immersion blender (or in food processor or blender) until smooth.5. Add coconut milk and heat through, stirring to combine well.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user EMILYMB95.

The nutritional information for Roasted Red Peppers, Tomato, and Coconut Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 73.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 704.5 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.1 g
• Protein: 2.1 g

The dietary needs meet for Roasted Red Peppers, Tomato, and Coconut Soup is Vegan