Roasted Red Pepper Tomato Soup

Prep Time

25

Minutes

Cook Time

25

Minutes

Difficulty

Easy

Serves Up To

4

Servings


Nutrition Information

No nutritional info available at this time


Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 1 carrot chopped
  • 1 celery rib chopped
  • 3 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 (28 ounce) can crushed tomatoes
  • 1 (12-ounce) jar roasted red peppers drained
  • 1 1/2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • Dash of crushed red pepper
  • 3 tablespoons chopped fresh basil
  • 1/2 cup Almond Breeze Almondmilk Unsweetened Original
  • Freshly chopped basil and croutons for garnish optional

Directions

  1. 1

    In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.

  2. 2

    Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.

  3. 3

    Stir in the almond milk and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.

  4. 4

    Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Notes

This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.

Courtesy of: Two Peas and Their Pod

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