red pepper tomato soup
CATEGORIES
INGREDIENTS
- Cooking Time: 20 min
- Servings: 5-7 people
- Preparation Time: 15 min
- 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
DIRECTIONS
- 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.