Tomato Soup with Roasted Red Pepper

recipe

Instruction

1. Preheat oven to 350°F (180°C).
2. Cut tomatoes and onions into wedges then take out some of the tomato seeds. Slice red pepper into even slices.
3. Put all of the veggies, as well as the garlic, on a baking sheet, drizzle with extra virgin olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes or until the veggies are soft, gently browned and about half of their natural size. Remove from oven and put aside.
4. In a large cooking pot over medium to medium-high heat, add veggie broth, tomato pure, the slightly-drained vine-ripened tomatoes with the roasted veggies. Add an additional pinch of salt and pepper, stir and bring to a boil.
5. Reduce temperature and simmer for 10 mins. After that use an immersion blender or food processor – blender to puree. Keep few whole veggies if you prefer more texture.
6. Return to pot and add 1/2 cup plain almond milk. You can also sub cream or regular milk.
7. Cook for 5-10 mins extra on average to medium-low temperature. Serve warm.