This Roasted Red Pepper Tomato Soup recipe packs a flavour punch and is perfect for a weekend lunch or an easy dinner. Perfect served with crusty hot bread fresh from the oven and croutons! Recipe from the home of Almond Breeze in California, Blue Diamond – the Almond People for more than 100 years!
DIRECTIONS
INGREDIENTS
- 2 tablespoons olive oil
- ½ yellow onion diced
- 1 carrot chopped
- 1 celery stalk chopped
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 x 400 g can crushed tomatoes
- 2 x (100 g each) jars roasted red peppers, drained; OR 4 roast red peppers, skin off
- 1 ½ cups vegetable stock
- 1 teaspoon coconut sugar
- ¼ teaspoon dried thyme
- Dash of crushed red chilli
- 3 tablespoons chopped fresh basil
- ½ cup Unsweetened Almond Breeze Almond Milk
- Freshly chopped basil, croutons for garnish
METHOD
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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.
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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.
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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.
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Ladle the soup into bowls and garnish with fresh basil and croutons!