Creamy Vegan Roasted Red Pepper & Tomato Soup

To be honest, I used to tell other people that I hated soup. Because I did! I didn’t like feeling like I was drinking my food. I didn’t like that I never felt full. I didn’t like that eating soup made me feel like a 90 year old woman. And I wanted some damn CRUNCH with my food. I mean, a crunch is satisfying, no?!

I also think I don’t like most soups because I was brought up on those runny, brothy soups. Not my style at all – I like a thickkkk soup. So what’d I do?! I made my own.

Actually, though, I didn’t make it because I wanted to like soup. I made it because I Was having mouth surgery and was going to have to eat soup and smoothies for a week straight. So if we must be on a soft foods diet, why not try to make the most of it, huh?! Thus, I present to you, my life-changing (okay, opinion-changing) roasted red pepper & tomato soup!

Creamy Vegan Roasted Red Pepper & Tomato Soup

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Recipe by Lindsey Goldschmidt

Servings

1

servings

Ingredients

• 2 Red Peppers

• 28 oz cans of Whole Peeled Tomatoes

• 1 can 6 oz Tomato Paste

• 1/2 White Onion

• 3 Cloves Garlic

• 1/2 cup full fat Coconut Milk

• 1/2 tsp Salt (adjust to taste)

• Pepper (to taste)

• Basil (to taste – I used about 3 large basil leaves)

Directions

• Preheat oven to 415 degrees & roast both red peppers (without seeds and stem) for 30 minutes.
• While the red peppers at roasting, sauté the onion & minced garlic in a pot for about 5 minutes, or until translucent.
• In a food processor or high speed blender, blend the sautéed onions & garlic with the roasted red peppers.
• Add onion, garlic & red pepper mixture to a large pot over low heat with the tomatoes and tomato paste.
• Crush the tomatoes as best as possible in the pot and cover and let simmer for about 30 minutes.
• Add in salt, pepper, basil & coconut milk and let simmer for another half hour.
• Remove soup from heat & add (in 2-3 batches) to a high speed blender for the smoothest consistency.
• Enjoy! Store in an airtight container in the fridge for about 1 week, or freeze.

I recommend enjoying this soup with some toasted sourdough. 🙂

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂