I realize it has been forever since I have posted on my blog. Is it just me or is September a crazy busy month for everyone?? That being said, we are well into September, and the first day of fall happened this earlier week! It also the time of year when most people harvest their gardens and tomatoes are usually plentiful. I was kind of surprised my tomatoes didn't do very well this year, although I did have enough to make this yummy soup. As much as I love fall, winter always follows so expect a lot more soup recipes to come. I love having a whole lot of soups in the freezer over the winter months, it's nice way to have a quick warm and healthy lunch. This is a really tasty and easy to make pureed soup. It can be enjoyed as an appetizer or used as a base with other ingredients.
- 4 - 5 ripe tomatoes
- 1 small red bell pepper or half a large one
- 3 cloves fresh garlic
- 1 small red onion
- 1/4 cup coconut oil
- 1 cup coconut milk
- 2 cups water
- sea salt
Pre-heat oven to 350 degrees
Use some of the coconut oil to grease a glass 12 x 8 baking dish.
Slice the tomatoes a 1/4 inch thick and layer into dish, they can overlap.
Roughly slice the onion and add to dish along with the garlic cloves, you can mince them or not. Add some sea salt and paprika. Drizzle the rest of the coconut oil on top.
Bake for 30-40 minutes, let cool. Add to a high speed blender along with coconut milk and water. Blend until smooth, I used my Vitamix and set it to the soup setting and let it run for a good amount of time. I haven't tried blending it in a regular blender but I am sure if you blend it long enough it should come out smooth. Add any extra seasonings you like to taste.