Roasted Red Pepper Soup
Uses [KitchenAid® K400 Blender](https://yummly.app.link/riAWRIPkd1).
Ingredients
1/8 teaspoon red pepper flakes
1/8 teaspoon smoked paprika
3 cups vegetable broth
2/3 cup sun-dried tomatoes
31 ounces roasted sweet red peppers (2 15-1/2 ounce jars drained; 4 large peppers with seeds removed)
1 teaspoon sea salt (plus more to taste)
2 teaspoons minced garlic (2 cloves)
2 cups diced yellow onion
2 tablespoons grapeseed oil (or extra-virgin olive oil)
Step by step
In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
Add the roasted peppers, sun-dried tomatoes, broth, smoked paprika, red pepper flakes, and remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil.
Reduce the heat to medium, and simmer, partially covered, for about 10 minutes, just to allow the flavors to mesh.
Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
Pour the soup into your KitchenAid® blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
To serve, ladle the soup into bowls, and serve with crusty bread.