Roasted Tomato and Red Pepper Soup

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2 tablespoons olive oil

2 red bell peppers, roughly chopped

1 yellow onion, roughly chopped

1 shallot, roughly chopped

4 garlic cloves

6 roma tomatoes, roughly chopped

1/4 teaspoon chili flakes

1/2 teaspoon oregano

3 tablespoons Califia Farms Butter with Avocado Oil, melted

1/2 teaspoon sherry vinegar

1/4 cup basil

1 cup water

salt and pepper to taste

Top with fresh basil, coconut drizzle (optional) and pepper


Preheat your oven to 400 degrees. Roughly chop your vegetables and place your peppers onion, shallot, garlic and tomatoes on a tray with parchment paper, mix with olive oil, salt and pepper. Roast for 1 hour until everything is cooked and roasted throughout.

Next, melt your butter. In a deep pot or dutch oven, add your butter on low and stir in your chili flakes, oregano, salt and pepper to let the flavors bloom for 1-2 minutes.

Add in your roasted vegetables (juices included) and give it a good stir. Add 1 cup of water, sherry vinegar and a handful of basil. Let it come to simmer (not boil) and turn off heat.

Transfer to a blender or use an immersion blender and mix until a smooth soup has formed.

Transfer back to the pot and adjust with salt and pepper. Serve in bowls, top with basil, coconut milk and pepper!