Hello, my friends, and happy September! I can't believe it's almost fall. Life has been a whirlwind of crazy--I guess this time of year is characterized by business.
But amidst all the homework and life stuff, let me invite you to a cozy haven. A moment of glorious stillness as you pause, spoon in hand, to breathe in the scent of your steamy roasted bell pepper tomato soup.
Does that sound good?
Sounds about right to me.
Roast your bell peppers, blend your ingredients, heat them all up, and enjoy.
This soup may be a comfort food item, but that doesn't mean it can't be totally nutritious. It's basically just vegetables and that's lots of vitamin C and other good minerals.
This soup is rich and creamy while still full of incredible flavor. The Italian herbs delightfully compliment the unique roasted bell pepper flavor. Add some rosemary crackers to that? You're in for a treat, my friend.
Roasted Bell Pepper Tomato Soup
- 3 red bell peppers
- 2 T olive oil
- 1 yellow onion
- 2 cloves garlic, minced
- 1 can tomato puree
- 1 cup almond milk
- 1/2 tsp xanthan gum
- 1 T honey
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano
- 2 tsp fresh rosemary (or dried)
- 2 tsp dried thyme
Wash and cut the red peppers in half. Cut out the core and seeds. Place cut-side down on a parchment-lined baking sheet. Set oven to broil and roast for
While the bell peppers roast, slice up the onion and mince garlic. Cook in a skillet with the olive oil until onions are soft and caramelized.
Once peppers are done cooking, peel skin off their skins. Combine roasted bell peppers, caramelized onions, tomato puree, chicken broth, almond milk, and xanthan gum in a blender or food processor. Blend on high for about 30 seconds until smooth. Pour soup into a pot and heat over stovetop.
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