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Creamy Roasted Pepper Soup

Who knew homemade soup could be so easy!? 10 simple ingredients, including roasted red peppers, crushed tomatoes, & almond milk create a beautiful velvety soup, that’s made in less than 25 minutes. Perfect for a cozy and healthy weeknight dinner. To view the full post, click here!

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed red pepper flakes
  • 1 cup fresh basil, roughly chopped
  • 8 sprigs fresh thyme, leaves picked from the stem
  • 1 (15.1-ounce) jar DeLallo Roasted Red Pepper Strips, drained
  • 1/2 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
  • 2 cups vegetable stock or broth
  • 1/2 cup white wine
  • 2 cups unsweetened almond milk

DIRECTIONS

  1. Add olive oil to a large pot over medium heat. Once hot, add carrot and onion. Season with salt, stir to combine. Cook, stirring occasionally, until the carrot softens & the onion becomes translucent, 4-5 minutes. Add in the garlic, tomato paste, & crushed red pepper. Stir to combine. Cook until the tomato paste melts down & the garlic is fragrant, 1-2 minutes.
  2. Add basil, thyme, roasted red bell peppers, tomatoes, vegetable broth, & wine to the pot, stirring to combine. Bring to a boil, reduce heat to simmer. Simmer, stirring occasionally, for 15 minutes.
  3. Transfer to a blender. Blend until smooth & creamy. Transfer back to the pot.
  4. Pour the almond milk into the soup. Cook over medium-low heat, stirring occasionally until warmed through. Serve immediately.

Creamy Roasted Pepper Soup

Who knew homemade soup could be so easy!? 10 simple ingredients, including roasted red peppers, crushed tomatoes, & almond milk create a beautiful velvety soup, that’s made in less than 25 minutes. Perfect for a cozy and healthy weeknight dinner.

To view the full post, click here!