Roasted Red Pepper Tomato Basil Soup

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

Directions:

1.  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.
2. 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.
3. For standard blender: Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
4. Garnish with additional parmesan cheese (optional), a turn of the pepper mill and serve with crusty bread.
5. 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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