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Roasted red pepper tomato soup

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"side soup"

Serves 5 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

Small soup

Ingredients You'll Need

2 tablespoons olive oil
1/2 yellow onion diced
1 carrot chopped
1 celery rib chopped
3 cloves garlic chopped
2 tablespoons tomato paste
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (12-ounce) jar roasted red peppers drained
1 1/2 cups vegetable broth
1 teaspoon sugar
1/4 teaspoon dried thyme
Dash of crushed red pepper
3 tablespoons chopped fresh basil
1/2 cup Almond Breeze Almondmilk Unsweetened Original
Freshly chopped basil and croutons for garnish optional


1-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.

2-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.

3-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.

Pairs Well With

A holiday meal

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