Roasted Pepper and Tomato Soup

I have been in love with a particular brand of organic Roasted Red Pepper and Tomato soup for a long time but was rather embarrassed to see that it is not vegan (I am) and hadn't noticed! So, I found a number of vegan roasted red pepper and tomato soup recipes online and began to improvise with what I had around here and with what I hoped would be a fairly close replication of the store-bought soup that I love so much.

Here is the recipe for vegan Roasted Red Pepper and Tomato Soup I finally settled on. I may do some more improvisations of it. Let me know what you think and if/how you made changes!

INGREDIENTS

1 can/796ml/26oz Organic Crushed Tomatoes

1 medium Organic Yellow Onion, chopped

1/4 C. Water or Vegetable Broth

1 small Organic Head of Garlic

3 Large Organic Bell Peppers (not green)

1 tsp./15 g Paprika

Salt, Pepper to taste

1/2 C. Water

2 tsp. Balsamic Vinegar

Almond or Coconut Milk

Method

PEPPERS

1. Preheat oven to 500F/205C Place oven rack in the highest slot to roast the vegetables

2. Cover roasting pan bottom (no lid) with parchment paper

3. I use full, uncut peppers or you might want to cut and cut out seeds

4. Place washed peppers on the pan (I do not use oil, but you can if you want). Roast for about 20 minutes. Let cool. Remove skin (and seeds if you haven't done so).

ONIONS & GARLIC

1. Place Garlic into small pieces of aluminum foil, twist shut.

2. Spread Onion on pan and put garlic in the middle

3. Roast as you did peppers, but maybe check in about 10-15 minutes to make sure they aren't too dried up

4. Remove and cool.

THE SOUP

1. Roughly chop Peppers and put them with all other ingredients into a soup pot over medium heat. Stir until everything is softened and homogeneous (smooth and different ingredients aren't really identifiable-- looks like a nice lumpy red sauce and the onions, etc. are soft.)

2. Using an immersion blender, blend everything smoothe. If you don't have an immersion blender, use your regular blender and whirl up the soup.

3. Serve in individual bowls with a circle of Almond or Coconut Milk, and a garnish of green onion or parsley.

Enjoy! Pour leftover soup into a mason jar and enjoy the next day (makes about 6 bowls.)

You might also be interested in a delicious Roasted Red Bell Pepper Sauce to serve over pasta, rice, quinoa, corn fritters, and other dishes. Find that recipe as part of the post *5 Recipes for Sauces with 5 Ingredients* HERE

Comments

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Organic Granny

Search This Blog