Roasted Red Pepper Tomato Soup
Ingredients
-
3
whole
ripe, vine ripened tomatoes
-
3
cloves
garlic
-
½
large
yellow onion
-
1
medium
red pepper
-
1
Tbsp
extra virgin olive oil
-
1
28-oz. can
peeled, whole plum tomatoes
-
3-4
Tbsp
tomato paste
-
1
cup
low-sodium veggie broth
-
½
cup
plain almond milk
-
to taste
sea salt and black pepper
Instructions
- Preheat the oven to 350°F (176°C).
- Cut the tomatoes and onion into wedges, and slice the red pepper, removing seeds.
- Place all the veggies and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the veggies for 40-45 minutes until tender and lightly browned.
- In a large pot, combine the canned tomatoes, veggie broth, tomato paste, vine-ripened tomatoes, and roasted veggies, adding more salt and pepper.
- Bring the mixture to a low boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or regular blender to puree the soup, leaving some texture if desired.
- Return the pot to heat, stir in almond milk, and cook for an additional 5-10 minutes.
- Serve warm, optionally garnished with herbs or vegan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
184
Total fat
4.6g
Total carbohydrates
36g
Total protein
3.3g
Sodium
20mg
Cholesterol
0mg
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