Tuesday, March 28, 2017

Red Pepper and Tomato Soup

Yield: 4 servings

1/2 large onion, diced
3 cloves garlic, minced
1 red pepper, chopped
3 tomatoes, roughly chopped
1 tbsp olive oil
salt and pepper
1 can whole plum tomatoes
3 tbsp tomato paste
1 cup vegetable broth
optional: 1/2 cup almond milk

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. Place onion, garlic, red pepper, and tomatoes onto prepared baking sheet and drizzle with olive oil and salt and pepper. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
3. In a large pot over medium-high heat, add canned tomatoes, tomato paste, vegetable broth, and roasted vegetables. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
4. Place mixture in a food processor or blender to puree your soup (or leave some whole vegetables if you prefer more texture).
5. Return to pot and add almond milk if using.


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