ROASTED RED PEPPER & TOMATO SOUP
This is about as nostalgic as it gets for us Midwesterners. Unlike the canned stuff that was popular when we were kids, this soup has a gut-healthy base to support your immune system and is made with clean ingredients.

WHAT YOU’ll NEED:
1 yellow onion sliced into wedges
6 whole cloves garlic, skin on
3 tbs olive oil, divided
2 lbs tomatoes (about 6 medium) sliced into wedges
2 bell peppers cored & sliced into 4-6 segments
pink salt & black pepper
1 can diced tomatoes (I prefer no salt added)
1 tbs dried basil
4 cups unsalted bone broth
1 can full fat unsweetened coconut milk
1 tbs coconut sugar

DIRECTIONS:
PREHEAT oven to 400
TOSS onion, garlic, tomatoes & peppers in 2 tbs olive oil
SPRINKLE with salt/pepper
SPREAD evenly on a baking sheet
ROAST for 40 min
HEAT 1 tbs olive oil in a large pot or dutch oven over a medium flame
POUR canned tomatoes into pot, heating for a few minutes to cook off canned flavor
REMOVE garlic skins & add cloves to tomatoes along with roasted veggies
STIR in bone broth + coconut milk
ADD basil, coconut sugar & blend with an immersion blender or allow to cool slightly & ladle soup into blender in batches
SIMMER for 15 min, allowing all flavors to come together
SEASON with salt + pepper to taste
SERVE with Simple Mills Almond Flour Cheddar Crackers, sourdough croutons or alongside grilled cheese made on gf bread made with raw grassfed cheddar
Xo, Kristen