Red Pepper, Tomato and Coconut Soup
Red Pepper, Tomato and Coconut Soup
  1. 2 Del Monte red bell peppers
  2. 1 28 oz. crushed tomatoes
  3. 1 6 oz. can tomato paste
  4. 1 cup water
  5. 1 14 oz. can coconut milk
  6. 1½ tbsp dried dill
  7. 1 tbsp garlic powder
  8. 1 tsp dried basil
  9. ½ tsp kosher salt
  10. ½ tsp black pepper
  11. 3 tbsp agave syrup
  1. Line a baking sheet with aluminum foil and preheat oven to 450°F. Place red bell peppers on the baking sheet and roast until charred on all sides.Remove from oven.
  2. While roasting peppers, combine all other ingredients in a large stock pot. Bring to a simmer.
  3. Once the bell peppers have cooled, remove charred skin, stem and seeds. Add bell peppers to stock pot mixture.
  4. Use immersion blender to puree soup, then bring to a simmer over medium-low heat. Allow soup to simmer for at least 10 minutes.
Del Monte Fresh Produce N.A., Inc