ALIA PEERA
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Roasted Red Pepper Tomato Basil Soup

3/6/2016

2 Comments

 
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
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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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2 Comments
Stacey
3/8/2016 01:40:30 pm

Alia, thank you for sharing this! Can't wait to try it. Wondering if you've ever roasted the garlic with the veggies instead of using fresh garlic? Cheers.

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Path2Be link
3/27/2016 01:09:29 pm

Stacey, Good point about the roasted garlic! I am hug fan of roasted garlic too. However, I have found that when I put a lot of garlic in the roasted mixture and pour all of it into the Blendec or Vitamin blender, it gets very garlicky quick because it incorporates it SO WELL. Which says, a lot because I love garlic :-) So I always just at a little or pinch when I blend it, then I add more fresh garlic when I re-heat or simmer it. It something about the blender that makes it so garlicy. Another option could be to roast the garlic, but don't dump all of the garlic with the rest of the mixture when you blend it, just add a little at each time. I learned the hard way. Good luck, let me know it turns out!

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    Who am I and do why write this blog? Each time I ask myself that question, I find that I have so much more to learn and discover. "Who am I" is an ongoing process, and just when we think we've figured it out, life has its way of throwing us a ton of curve balls-but that's why its called a journey. 
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  • Home
  • About Alia
  • Schedule
    • Workshops and Events
    • Archived Events
  • Coping with Covid
  • Work With Me
  • Path2Be Blog
    • Alia's Healthy Recipes
  • Online Content