Side dishe for 4

Roasted Red Pepper Tomato Soup

Name: Roasted Red Pepper Tomato Soup
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 ripe; 3 cloves garlic; 1/2 large yellow onion; 1 red pepper; 1 tbsp extra virgin olive oil; 1 cans (28 oz) peeled; 3 1/2 tbsp tomato paste; sea salt and black pepper; 1 cup low-sodium veggie broth; 1/2 cup plain almond milk

Roasted tomatoes, garlic, onion, and pepper simmer with tomato paste and broth before blending with almond milk.

$0.60per serving $

65 minstart to table

4servings

American Vegetarian Vegan Dairy-free Budget Side dishes Lunches Cold-weather comfort Winter Summer

Ingredients

3 ripe
3 cloves garlic
1/2 large yellow onion
1 red pepper
1 tbsp extra virgin olive oil
1 cans (28 oz) peeled
3 1/2 tbsp tomato paste
sea salt and black pepper
1 cup low-sodium veggie broth
1/2 cup plain almond milk

Steps

Heat the oven to 425 F and roast the tomatoes, garlic, onion, and pepper with olive oil on a baking sheet for 30 minutes.
Transfer the roasted vegetables to a large pot and add the peeled tomatoes, tomato paste, and broth.
Bring the soup to a boil, then simmer uncovered for 25 minutes.
Blend the soup until smooth and return it to the pot.
Stir in the almond milk, season with salt and pepper, and heat gently for 5 minutes.