I always see the roasted red pepper soup in the cartons in the store and they always have dairy in the ingredients. Here is s super simple way to make your own delicious red pepper soup of your own! As the temperature drops this soup is sure to heat and comfort. Pair it with a sandwich or a salad. Sure to please everyone and an easy meal, save leftovers in a canning jar in the refrigerator to have during the next few days. Use the leftover as a base and add some beans and spinach to the leftovers. It is even thick enough to throw over pasta with some sautéed zucchini. Use your imagination, delish!

Roasted Red Pepper and Tomato Soup

Ingredients:

• 5 Red bell peppers
• 3 Garlic cloves minced
• 3 tbsp olive oil
• 32 Oz carton organic vegetable broth
• I -15 oz can of fire-roasted tomatoes
• 1 Small can of tomato paste
• One medium yellow onion chopped
• A few tbsp of dairy-free butter or olive oil
• Red pepper flakes
• Sea salt
• Ground black pepper
• 1/2 Cup almond milk
• Parsley flakes
• Basil leaves
• Dairy-free Parmesan cheese (optional)

Chop the onions and mince the garlic sautéed in a soup pot until the onions are translucent.
Cut the peppers into water and remove the seeds and pith. Sprinkle with a bit of olive oil and sea salt. Roast the oven at 375 degrees for about a half hour turning the pepper as it starts to brown on one side.
Take the onions peppers, and tomatoes and place in the food processor to pulse until the mixture is the way you like, I like mine not so creamy but more chunky.
Add the broth peppers and onions tomato paste to the pot, pepper flakes pepper, and salt to taste. Add a tbsp parsley flakes. You can add a bit of red wine if you like.
Add almond milk and let it simmer the flavors for 20 minutes.
Top with a few basil sprigs and dairy-free Parmesan.
Enjoy!