Ingredients (for 2 servings)2 Red Peppers 1 Yellow Onion 3 Vine-Ripened Tomatoes 4 Cloves Garlic 1 - 14 oz. can of Whole Peeled Tomatoes 2 tbsp. Tomato Paste ½ cup Vegetable Broth ¼ cup Almond Milk (unsweetened and unflavored) Salt Pepper Red Pepper Flakes (optional) Oregano (optional)
- Preheat the oven to 425ºF. Cut the red peppers into slices, and the onion and vine-roasted tomatoes into quarters. Place on a 9x13-inch baking sheet with the cloves of garlic (peeled and smashed with your knife or cut into half) and sprinkle with salt and pepper. Roast the vegetables together for 40-minutes.
- Once you take the vegetables out, heat the peeled tomatoes, tomato paste and vegetable broth in a pan on medium-heat. Add the roasted vegetables into the pan and mix together.
- Add everything from the pan into a blender. Blend until the thickness you prefer - less if you prefer a chunkier soup with vegetable bits, or more if you prefer a smooth soup.
- Pour the blended mixture back into the original pan on the stove, add the almond milk and mix on a low heat for a few minutes. At this stage I also sprinkled red pepper flakes into pan for an extra level of heat on top of the flavors of the soup.
- Portion the soup into two bowls, and then add another sprinkle of red pepper flakes and oregano on top (optional). If you want to try a gazpacho like I definitely want to next, just skip the spices at the end and instead pour the soup into food containers and keep in the fridge.