Creamy Roasted Red Pepper And Tomato Basil Soup- Whole30

• 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)

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

tomato puree, red peppers, coconut milk, basil, red chili pepper, salt

Taken from www.food.com/recipe/creamy-roasted-red-pepper-and-tomato-basil-soup-whole30-531258 (may not work)