Roasted Red Pepper Tomato Soup

I had never made tomato sauce before. What the hell? This week, I’ve fixed it.

The recipe was inspired by one I found in the Sprouted Kitchen cookbook (https://www.amazon.com/gp/product/1607741148/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1607741148&linkCode=as2&tag=minimalistbaker-20). It’s adapted to be vegan and has roasted red pepper added.

You probably have all the ingredients you need right now. If you haven’t done so before, you can make your own tomato-based soup now. You already own a cheese grilled that you can use as a serving spoon—a big, cheesy, delicious spoon.

You can make this soup as flavorful as you like by adding additional garlic, fresh herbs, and tomato paste. You can also make it richer by adding cream. I chose almond milk because I wanted to avoid dairy, but the real thing would make it even richer.

It was delicious and filling. I’m happy to have a tomato soup recipe that I can use, as it is one of my favorite winter dishes. We hope you enjoy this as much as we do.

Ingredients

  • Three vine-ripened tomatoes
  • Three cloves garlic
  • Half a large yellow onion
  • Red pepper, medium size
  • Extra virgin olive oil, 1 tbsp
  • One 28-oz. Can peel whole plum tomatoes (I used San Marzano)?
  • 3-4 Tbsp tomato paste
  • Black pepper and sea salt
  • 1 cup low-sodium veggie broth
  • 1/2 cup plain almond milk

Instructions

  • Preheat oven to 350 degrees F.
  • Remove some tomato seeds using your fingertips. Red pepper seeds can be removed, and the red pepper can be cut into slices.
  • Toss all the vegetables, including the garlic, on a baking tray and drizzle generously with olive oil. Add a pinch of black pepper, sea salt, and a generous amount of olive oil. Roast the vegetables for 40-45 mins, or until they are soft, lightly browned, and about half their original size. Remove the veggies from the oven and place them aside.
  • Add the canned tomatoes, tomato paste, vine-ripened tomatoes, and roasted vegetables to a large pot on medium or medium-high heat. Add another pinch each of salt and black pepper. Stir and bring the mixture to a simmer.
  • Reduce the heat to low and simmer for 10 minutes. Puree the soup using an immersion blender, food processor, or blender. (Leave some of the vegetables whole if you like more texture.)
  • Add plain almond milk to the pot (and additional broth if it becomes too thick). You can substitute cream or regular dairy milk.
  • Continue cooking for another 5-10 minutes on medium or medium-low heat. Serve warm.
  • Basil, pesto, oregano, and parsley are garnishes that can be added. The dish can be kept for several days in the refrigerator.

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