Roasted Red Pepper Tomato Soup

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Two peas & their pod

Total Time

25 mins

Prep Time

10 mins

Cook Time

15 mins

Rating

(5)

Ingredients

2 tablespoons olive oil
1/2 yellow onion, diced
1 carrot, chopped
1 celery rib, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
2 bay leaves
28 oz can crushed tomatoes
12 oz jar roasted red peppers, drained
1 1/2 cups vegetable broth
1 teaspoon sugar
1/4 teaspoon dried thyme
Dash of crushed red pepper
3 tablespoons chopped fresh basil
1/2 cup almond milk, can use heavy cream
Freshly chopped basil and croutons for garnish, optional

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Preparation

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Step 1

In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.

Step 2

Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.

Step 3

Stir in the almond milk (or cream) and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.

Step 4

Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.

Chef’s notes

This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.

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Seasonal Recipes

Skill Level

other

Roasted Red Pepper Tomato Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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