Roasted Red Pepper Tomato Soup
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.6 out of 5 stars
(5)
Ingredients
4
- 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
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.
Step 5
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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.
