Tuesday, February 7, 2012

Roasted Sweet Pepper Basil Soup

This recipe was inspired by tomato basil soup and tastes very similar and avoids those high histamine tomatoes.  If you don't have problems with dairy, you can use half and half or milk in place of the coconut milk.

Roasted Sweet Pepper Basil Soup
Makes about 4 servings

2 cups roasted red pepper puree, recipe here
2 cups chopped fresh basil
1 cup homemade chicken stock
1 cup Trader Joe's coconut milk
1/2 cup lower histamine white wine (see What I Eat)
1 large shallot, chopped
2 - 4 T lemon juice (depends on if you want it a little on the acidic side)
2 T olive oil
1 tsp. dried thyme or a few sprigs of fresh thyme
salt and pepper to taste

Heat olive oil in pan and add shallots.  Saute until browned.  Add basil and cook until wilted.  Salt and pepper.  Add with red pepper puree to a blender or food processor and blend.  Return to pan and add chicken stock, coconut milk, wine, lemon juice, and thyme.  Cover and simmer for 20 minutes.  Adjust salt and pepper.

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