Roasted Red Pepper and Tomato Soup
2 large beefsteak tomatoes
1 large red pepper - roasted
1/4 cup non-dairy milk (soy works best)
1 cup water
Seasonings to taste:
Bring 1 cup water to boil and add in diced tomatoes and cook about 5 minutes until tomatoes start to fall apart. Add in red pepper and cook 3-4 minutes until everything is soft. Using an immersion blender, blend the soup until creamy and smooth. Remove from heat and stir in non-dairy milk until soup reaches the desired consistency. Top with fresh cracked salt and pepper to taste.
Pairs Well With
I'm a huge soup fan during the fall and winter. Since going vegan, I've struggled to find vegan versions of my favorite soups. I decided that I'd try to make my own vegan version of my favorite soup and it is heavenly!