Roasted Red Pepper Soup

Basically this is Indigo Nili's "Creamy Air Fryer Red Pepper Soup with Basil."

Ingredients

For making the roasted red peppers:

• 3 large red bell peppers, cored and roughly chopped
• 2 tbsp olive oil
• salt and pepper, to taste

For the soup:

• 1 tsp olive or avocado oil
• 1 small onion, roughly chopped
• 3 cups chicken broth
• 1 cup fresh basil leaves, packed
• 1/2 tsp black pepper (I only use 1/4 tsp)
• 1 tsp salt (I only use 1/2 tsp)
• 1/2 cup coconut milk (I use coconut cream; you can use whipping cream, if you tolerate dairy)
• bacon crumbles, for garnish (optional - I don't use them)

Instructions

1. Toss the chopped red peppers with the olive oil and a sprinkle of salt and pepper. Roast in your air fryer for 10 minutes at 400 degrees (no need to preheat the air fryer).
2. In a saucepan over medium high heat, heat 1 tsp of cooking oil and add the chopped onion. Saute for about three minutes until translucent.
3. Add the roasted red peppers, broth, black pepper, salt, basil leaves and coconut milk (or coconut cream) to the saucepan.
4. Bring the soup just up to a simmer to allow the basil leaves to begin to wilt.
5. Carefully transfer the soup to a blender to puree. Be careful as the soup will be very hot. Do not fill the belnder, instead process the soup in batches. Combine the batches of soup and stir.
6. Dish out the soup into bowls, garnish with bacon crumbles or basil leaves, if desired and serve. However, I recommend making it the day before, as it mellows wonderfully. Enjoy!

 Makes 4 servings 

Source: http://indigonili.com/creamy-airfryer-red-pepper-soup-with-basil-keto-dairy-free/