A couple of weeks ago, I whipped up this soup for an easy Friday night dinner. I was inspired by the roasted red pepper bisque we had at American Flatbread during our Canadian adventure. The result was different, but delicious! It’s vegetarian, and vegan-optional. Definitely a perfect dish for a quick homemade dinner, and healthy to boot!
Tomato and Roasted Pepper Soup
- 4 tablespoons Brummel and Brown (vegan substitute: olive oil)’
- 3 cloves garlic
- Half a medium yellow onion
- 2 stalks celery
- 2.5 large carrots
- 1 28-oz can unsalted crushed tomatoes
- 1 jar roasted peppers (I used mixed red and yellow from Trader Joe’s)
- 6 stalks fresh thyme
- 1 cup unsweetened almond milk
- Crushed red pepper, optional
- Ricotta, optional
- Heat your Brummel and Brown over medium heat. Smash your garlic (mince if desired) and add to butter, allowing it to bubble away while you chop up your onion, celery, and carrots.
- Once your vegetables are chopped, add them to the pan and cover with a lid, allowing to cook until your carrots are tender enough to slide a fork into.
- Add crushed tomatoes, peppers, and stalks of time to the vegetables and stir everything together. Cook covered over medium for 20 minutes while you go about the rest of your life.
- Remove the soup from the heat and remove the thyme. Blend your soup until smooth with an immersion blender or normal blender.
- Stir in your almond milk. Add crushed red pepper and ricotta to each bowl if desired.
Serves: 5 | Serving Size: 2 cups | Calories: 149 | Carbs: 16 g | Fat: 6 g | Protein: 4 g | Fiber: 6 g