Delicious Roasted Italian Pepper and Sundried Tomato Soup

Prep Time5 min

Cook Time40 min

Serves2

Ingredients

2 Wholesum® Dolci Belles
2 Tbsp olive oil
¾ cup sundried tomatoes in olive oil
¾ cup chopped spring onion
1 tsp minced garlic
1 cup vegetable stock
1 tsp minced fresh dill
1 tsp garlic powder
2 tsp minced fresh basil
½ tsp sea salt
½ tsp black pepper
3 tsp coconut sugar
Drizzle of heavy cream or coconut milk (optional)

Directions

- - Preheat oven to 400 degrees F.
- - Place peppers on a foil-lined baking sheet, drizzle with 1 Tbsp olive oil and season lightly with salt, pepper and 1 tsp coconut sugar.
- - Bake for 20 - 30 minutes until tender. Let peppers rest, then pull the skin and discard the stem and seeds.
- - In a sauté pan, heat 1 Tbsp olive oil over medium high heat.
- - Add chopped spring onion and garlic until tender and lightly browned.
- - Chop and incorporate roasted peppers and sundried tomatoes followed by vegetable stock. Cook for approximately 4 minutes on medium heat.
- - Transfer to a bowl and use hand blender or food processor to blend the roasted pepper mix.
- - Slowly incorporate remaining coconut sugar and seasoning to taste. Depending on desired thickness and creaminess, you can add more vegetable stock.
- - Serve warm and top with fresh herbs and drizzle of heavy cream or coconut milk if desired.

Share Recipe

In this Recipe

Dolci Belles

Dolci Belles