Recipes > Tomato & Roasted Red Pepper Soup w/ Avocado Toast
- Serves: 4
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 20,698
- Success Rating: 90% (?)
Steps
Method
First, gather and prepare your mise en place.
In a medium pot over medium heat, add the olive oil and onions and sauté quickly until the onions begin to caramelize. Next, add the garlic and fresh thyme, and continue to sauté for about a minute, or until they become fragrant.
Next, add the crushed tomatoes, roasted peppers, vegetable stock and salt and pepper. *Note: Start with 2 cups of liquid and then adjust the amount of liquid depending on the consistency you like.
Bring the soup to a simmer, lower the heat and let cook 20 to 30 minutes.
Method
Using a fork, in small bowl mash together the avocado, basil and lemon juice.
Evenly spread the avocado mixture onto the pieces of toast. Garnish with additional basil and a sprinkling of coarse sea salt.
Serve the soup and avocado toasts together as a delicious light lunch.
Chef's Notes
- by Dawn Thomas
- •
- January 13, 2014
For a creamier soup, omit 1 cup of vegetable stock and add 1 small can of coconut milk.
2 Comments
-
This was very good, though I wish I'd noticed the comment about the coconut milk, as I had a half a can of it to use up!
-
HI Koralee. So glad you enjoyed it. Next time give the coconut milk a try. I use coconut milk in a variety of creamy vegetable soups like spinach and broccoli soup and even beet soup! Lauren
Details