Moroccan Roasted Red Pepper & Burst Tomato Soup

What a beautiful & hearty soup for the cooler months! Tomato soup is always a classic, but I wanted to share a twist by adding Moroccan based spices which are things like cayenne, fenugreek, paprika, etc.

Hope you enjoy!

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Moroccan Roasted Red Pepper & Burst Tomato Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

2 large heirloom tomatoes

2 cups cherry tomatoes

3 tablespoon olive oil

2 red peppers

1 yellow onion - chopped

1 shallot

5 cloves crushed garlic

1/2 cup of coconut milk

1 cup of water

Seasoning: salt, pepper, cayenne, turmeric, za'atar, harissa, and dried herbs

Directions

1. Preheat the oven to 420 and start prepping your cast iron. Add in heirloom tomatoes (chopped roughly) and cherry tomatoes with olive oil, salt & pepper to taste, 1 tbsp of cayenne, 1/2 tsp of turmeric, 1 tsp of za’atar, and 1 tsp of harissa, and herbs: basil, oregano, thyme.

2. In a separate sheet pan, add 2 red peppers (chopped roughly) with the same add ins as the tomatoes. Bake both of these for 10-20 minutes. Tomatoes should be done earlier, but keep an eye on it at the 10 min mark.

3. Meanwhile, in a large sauce pan, add a knob of coconut oil and add in: yellow onion and shallot. Cook till onions are almost translucent then add garlic. Cook till fragrant.

4. Your veggies should be done at this point. Turn the sauce pan heat low, add your veggies, coconut milk, and water. Adjust your seasoning, bring this to a boil, then cover & simmer for 10 minutes.

5. Carefully transfer to a hi-speed blender and blend till combined. To serve, add to a bowl, garnish with some additional coconut milk, and enjoy with some crispy bread!