Ever in dire need of a healthy meal that is sure to leave the fam feeling full? This soup recipe will definitely do that without ruining your veggie ready routine. Come on over and ditch those frozen feasts for this fresh, homemade Roasted Red Pepper & Tomato soup instead.
Let’s start with the basics, huh?
Preheat your oven to 350 degrees. Slice up the roasted red peppers and tomatoes. Remove all of the unnecessary seeds from your veggies and coat them with olive oil.
Cover a baking sheet in foil and place the peppers and tomatoes down flat. Toss your veggies in the oven and keep an eye on them until they're soft to touch and the skin blackens. Once you determine they are done, set your roasted veggies in a Tupperware container and lid it. Trapping the heat in a closed container will continue to help remove the unwanted skin. Once the veggies have cooled, peel back as much skin as possible and place them in a blender with your chopped onion and garlic.
Blend everything on medium speed for about 2-3 minutes or until the mixture is smooth.
Here comes the fun part. Place your blended veggie mixture in a large pot over low heat. Pour in the veggie stock, add basil, oregano, paprika, salt and pepper and stir continuously for about 45 minutes. Almost there; but not done yet! Once you hear that timer, your final step is to stir in The Dairy Free Co. Garden Party™ to add a tad more texture. Serve hot with some crispy, French bread.