Yield

4 servings

Type

Soup

Time

55 minutes

Level

Easy

Prep veggies

01.

First, prepare the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon.

Add to baking dish

02.

Place tomatoes, white onion, garlic, jalapenos, and tarragon in a Pyrex pan. Then, drizzle with olive oil and season with Italian seasoning.

Bake

03.

Roast tomatoes and vegetables in the oven for 28-30 minutes. Toss 1-2 times to prevent vegetables from burning.

Add to pot

04.

Once the tomatoes and vegetables are done roasting, pour all of the ingredients from the ceramic dish into a Dutch oven or large stove top pot.

Add broth

05.

Heat Dutch oven to medium-high heat. Then, add in flour and stir. Pour in broth. Let the soup come to a boil.

Add cream

06.

 Next, stir in coconut cream and reduce heat to a simmer.

Blend

07.

Using your immersion blender, slowly start to blend the soup together. Blend until completely smooth.

Serve

08.

Stir in remaining Italian seasoning and any other seasonings you like to add like more fresh tarragon, basil, garlic salt, or red pepper flakes. Enjoy!

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