Creamy Roasted Red Pepper And Tomato Basil Soup- Whole30 - cooking recipe

Ingredients

1 (28 ounce) can tomato puree
1 (12 ounce) jar roasted red peppers in brine (drained)
1 (13 1/2 ounce) can coconut milk
10 fresh basil leaves (chiffonade)
1/4 teaspoon red chili pepper flakes
1/2 teaspoon salt (to taste)

Preparation

combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
add basil leaves and coconut milk and cook stirring 2 minutes to combine.
add salt and red pepper flakes and stir.
remove from stove.
allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
Serve hot or chilled.
can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.