This is one of my favorite recipes. It's easy to make, packed with nutrients and a great local calorie comfort food option. Tomatoes are high in vitamins A, C, K and also a great source of beta-carotene, which is great for your skin. The red peppers are also high in C's and add a great mild-spicy kick. What's not to love!?
This recipe is vegan, no cream or cheese needed but it's still pretty creamy. Let's be clear--I am BIG cheese fan, but I've cut back a lot on my cheese in take that few years, which has helped me stay in balance. I try to avoid eating cheese when I can. I find that when I order tomato soup at a restaurant, it's typically packed with heavy cream and cheese. Before I got a good blender I thought the only way to make a creamy soup was to add lots of cream to it. Thanks my blendec blender, making soups and sauces is quick, easy and much healthier. #teamblendec
Since the soup comes out creamy every time, I am less likely to add cheese. But if you want something creamier, adding greek yogurt is a healthier alternative when you want a heavier soup. Enjoy!
Ingredients:
This recipe is vegan, no cream or cheese needed but it's still pretty creamy. Let's be clear--I am BIG cheese fan, but I've cut back a lot on my cheese in take that few years, which has helped me stay in balance. I try to avoid eating cheese when I can. I find that when I order tomato soup at a restaurant, it's typically packed with heavy cream and cheese. Before I got a good blender I thought the only way to make a creamy soup was to add lots of cream to it. Thanks my blendec blender, making soups and sauces is quick, easy and much healthier. #teamblendec
Since the soup comes out creamy every time, I am less likely to add cheese. But if you want something creamier, adding greek yogurt is a healthier alternative when you want a heavier soup. Enjoy!
Ingredients:
- 6 large tomatoes cut into fourths
- 1 onion, cut into ½ inch slices
- 3 bell peppers, seeded, cut into fourths
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon fresh crushed garlic
- 3/4 teaspoon salt (or to taste)
- freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil
- Optional non-vegan toppings: cheese or greek yogurt
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Directions:
- Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over; add salt and pepper and paprika. Roast for 25-30minutes.
- For Vitamix or Blendtec: Add all ingredients to blender. Add fresh garlic, just a pinch!! The blender incorporates all of the ingredients so well, that it can get incredibly garlicky very quick, beware! I learned the hard way! Add fresh basil, set to "soup" setting and blend. Taste and adjust seasoning as needed.
- For standard blender: Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
- Garnish with additional parmesan cheese (optional), a turn of the pepper mill and serve with crusty bread.
- Additional Tip: Sometimes I want to super little bit chunkier I'll add some fresh garlic and onions to it a pot over light oil. Simmer for 2-3 minutes, add a can of diced stewed tomatoes and add the soup mix directly from the blender. Simmer for about 10 minutes.
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