Roasted Red Pepper + Tomato Soup
What’s in it?
Red bell peppers, canned tomatoes, tomato paste, non-dairy milk, dried dill, garlic powder, dry or fresh basil, sweetener (optional)
Want the recipe?
Why do I like it?
Red peppers and tomatoes are the perfect vegetables to pair up for this twist on tomato soup! I love the creamy texture without using any dairy. The flavors work so well together. Once the peppers are roasted, it’s just simmer and blend and you have a wonderfully delicious soup.
Any recipe notes or tweaks?
I made a few adjustments as follows:
Swapped almond milk for coconut milk as the picky eaters in my house don’t like coconut!
Cut the peppers in half then took out the seeds before roasting. Set the oven to 350 degrees and roasted for 30 minutes. I find this easier than handling the whole pepper where the liquid drips out and the seeds are slippery to remove.
I did not add any coconut sugar or stevia.