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.

Sweet Pepper Spaghetti Sauce

I've been working on several recipes using sweet red peppers as a tomato replacement.  Here's the first one!

Sweet Pepper Spaghetti Sauce

6 large red bell peppers, roasted and pureed (see recipe below) to make about 2 cups
2T olive oil
1 large shallot, chopped
2 cloves garlic, chopped or grated
1 pound ground meat
1 cup lower histamine white wine (see "What I Eat")
1/2 cup fresh basil, chopped
1T dried oregano
1t dried thyme
salt and pepper to taste
Add 2 T sugar if you like the sweeter taste of tomato sauce

1.  Saute shallots and garlic in the olive oil until lightly browned.  Add ground meat and cook thoroughly.

2.  Add pepper puree and the rest of the ingredients and simmer on low heat until thickened, stirring often, about 15 minutes.

Roasted Red Bell Pepper Puree

1.  Cut tops off peppers, wash and clean out insides.  Place upside down on lightly greased cookie sheet.

2.  Cook in a 350 degree oven for 50 - 60 minutes, until skins begin to char and look wrinkly.

3.  Remove from oven.  Using two forks, peel off skin.

4.  Place in blender or food processor and puree.

This freezes well.