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Vampire's Blood Roasted Red Pepper and Tomato Soup with Chili Oil - DnD, Fantasy, Video Game Inspired Cooking
Equipment
- Immersion Blender A regular blender with open top can be used in place of the immersion blender. Ensure the top is open so the steam can escape. Check the notes for a link to the immserion blender we use!
Ingredients
- 28 oz San Marzano tomatoes can
- 2 carrots medium, chopped
- 2 red bell pepper
- 6 oz tomato paste
- 18 oz coconut milk full fat
- ½ cup water
- 1 tbsp garlic powder
- 2 tsp basil
- ½ tsp MSG
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp granulated sugar
- chili oil Gochugaru (Korean chili flakes) preferred, see notes
- red food coloring or beet juice for desired color
Instructions
- Preheat your oven to 500F (260C). Roast the red peppers on a foil-lined baking sheet for about 15 minutes, flipping the peppers halfway through. Once charred, remove from the oven and wrap in the foil to steam for 5 minutes.
- Unwrap the peppers once cooled. Remove the stem, seeds, and charred skin.
- Chop the carrots, ensuring they are chopped relatively small so they cook quicker.
- Add the red peppers, San Marzano tomatoes, tomato paste, carrots, coconut milk, and water to the pot.
- Add the garlic powder, basil, salt, pepper, MSG, and sugar to the pot.
- Simmer for around 15 minutes.
- Remove the pot from heat. Use an immersion blender to purée the soup partially, then add in your red food coloring if desired. Purée the soup until smooth.
- Return the pot to simmer on medium heat for at least 10 more minutes, longer to develop more flavor.
- Top with chili oil, I used both the oil and chili flakes.
- Serve to your favorite vampire, enjoy!
Notes
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