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:

• 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