Summer is the time when tomatoes are freshest – and cheapest! I’ve made soups with a vegetable stock base, like a chicken noodle soup, but I’ve never made any kind of vegetable soup. I decided to attempt a roasted red pepper and tomato soup, and even though it was a bit more time consuming than my usual dinner, it was definitely worth the wait! Next time I want to try eating it cold like a gazpacho!
First I roasted red peppers, vine-ripened tomatoes, sweet onion and garlic. Then made a separate tomato sauce and blended the sauce and vegetables together. It made for a thick and delicious soup. Did I also mention it’s totally vegan??
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)
Red Pepper Flakes (optional)
- Preheat the oven to 425ºF. Cut the red peppers into slices, and the onion and vine-roasted tomatoes into quarters. Place on a 9×13-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.