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30min RecipesDinnerLunchWinter Warmers Recipes

Tomato Soup with Roasted Red Pepper

10 ingredients together with basic seasonings - you probably have all you need around at the moment. In case you’ve never taken the leap and made your tomato soup, is the good time to do it. Besides, you already have a grilled cheese to use as a spoon.

This soup can be made as intensely flavourful whenever you like by using additional garlic, salt and pepper, fresh herbs or extra tomato paste. It can also be made more rich by using real cream instead of almond milk.

I liked the way filling up and satisfying it was and am happy that I now have a go-to tomato soup recipe because it’s possibly one of the best winter time recipes.
Tomato Soup with Roasted Red Pepper

Tomato & Pepper Soup Recipe

1H 5MIN
4 Serves

Ingredients

  • 3 ripe, vine ripened tomatoes
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 1 red pepper
  • 1 Tbsp extra virgin olive oil
  • 1 28 oz can of peeled, whole plum tomatoes (I used San Marzano)
  • 3-4 Tbsp tomato paste
  • sea salt and black pepper
  • 1 cup low-sodium veggie broth
  • 1/2 cup plain almond milk

Preparation Method

  1. Preheat oven to 350 degrees.
  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.

Recommended garnishes:

basil, oregano, parsley, pesto, parmesan cheese, garlic croutons.

 

Could keep in the fridge for a few days.

Photo by Jules

Find More Recipes by:

Dish Type: Lunch timeSoup
Course: LunchMains
Cooking Method: CookingSimmer
Skill Level: Easy
Ingredients: Almond Milk, Garlic, Olive Oil, Onion, Peppers, Tomato Paste, Tomatoes,

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