Roasted Red Pepper Tomato Soup (Healthy, Vegan)
Nothing says fall like a warm bowl of tomato soup! This one is super flavorful thanks to the roasted peppers and tomatoes, and super creamy but with no cream! It's paired with some crispy and healthier croutons for a cozy meal that's both vegan and healthy.
Ingredients
Roasted Veggies
- 1 large red piquillo or bell pepper halved (or quartered if using bell pepper)
- 4 large tomatoes
- 1 cup halved mini potatoes
- 3 cloves garlic
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic herb seasoning
- 2 tablespoons olive oil
Soup
- 2 tablespoons olive oil
- 1 medium white or yellow onion
- 1 cup sliced carrots
- 2 tablespoons tomato paste
- 2 cups almond milk or other milk alternative
- 1 tablespoon dried basil
- 1 teaspoon italian seasoning
- 1 teaspoon dried oregano
- 2 bay leaves optional
- more salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. On a large sheet pan, place the tomatoes, red pepper, potatoes and garlic facedown. Drizzle with olive oil and rub in the salt, pepper, and garlic herb seasoning. Bake for about 30 minutes (bell peppers may take longer to cook than piquillo, so adjust time accordingly).
- In a medium pot, heat the oil to 75% heat. Add the onions and carrots and saute for about 3 minutes. Mix in the tomato paste and seasonings, then pour in almond milk. Remove the skins from the tomatoes and pepper and add all the roasted goodness in as well. Add bay leaves (optional) and simmer covered for 30-45 minutes.
- Remove the bay leaves, then using an immersion blender blend the soup to desired consistency. If you don't have an immersion blender, you can get one here or transfer to a traditional blender and blend until smooth.
Croutons
- Cut up some of your favorite whole wheat (or gluten free) bread into cubes and toss in olive oil and garlic herb seasoning. Bake at 350 degrees Fahrenheit for 10-15 minutes until nice and crispy, then serve with your soup!