Ingredients
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2 tablespoons vegetable oil
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2 garlic cloves, peeled and left whole
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1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
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1 teaspoon salt
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1 (16 ounce) can canned tomatoes, undrained
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1 (14 ounce) can reduced-fat coconut milk
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2 cups water
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2 cups onions, chopped
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6 red bell peppers, roasted, seeded and peeled or 2 (13 ounce) jars roasted red peppers
Instructions
- Warm oil over medium heat in large stock pot.
- Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
- Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
- In batches in a blender, puree the soup until smooth.
- Return it to the soup pot and cook on medium heat until hot.
- Serve immediately.