Creamy Roasted Tomato & Red Pepper Soup

This soup is so rich and creamy it's hard to believe it's vegan. It's perfect on a cold winter day with a sandwich for lunch or as a starter for dinner. Bon appétit!



Creamy Roasted Tomato & Red Pepper Soup
Prep Time: 10 min
Total Time: 45 min
Serves 4-6

Ingredients:

• 2 Tbsp Olive Oil
• 2lbs Tomatoes
• 1 Large Carrot
• 1 Red Bell Pepper
• 1 Peeled Garlic Clove
• 1 Pinch Crushed Red Pepper Flakes
• 1 Tsp Dried Basil (or 2 Tbsp fresh if available)
  
• Agave Nectar or Honey
• 1-2 Tsp Sea Salt
• 1/2 Tsp Black Pepper

Recipe:

1. Preheat the oven to 400 degrees
2. Wash the tomatoes, carrot and bell pepper. Cut the tomatoes in half, the carrot into 2 inch pieces and the flesh off the bell pepper.
   
3. Place all vegetables on a large baking sheet with the garlic clove and drizzle with 2 tbsp olive oil, pinch of crushed red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Roast at 400 degrees for 30 minutes.
4. Place all roasted ingredients (with all liquid in the pan) into the blender with dried basil and a drizzle (about 1/2 tsp) of agave nectar or honey. Blend on high 1-3 minutes, until creamy. 
5. Depending on how much water sweats out of the tomatoes when roasting, you may want to add 1/4 to 1/2 cup water to thin out your soup. Add salt to taste if adding additional water, about 1/2 tsp per 1/2 cup.
6. Garnish with a sprinkle of basil and fresh cracked black pepper.
7. Serve with crackers, croutons or your favorite sandwich :-)
   

Caution: Be very careful blending hot ingredients in a blender because the hot liquid will expand. We recommend a Vita-Mix blender as it ventilates and is made to blend hot soups.  Never fill a blender or food processor more than 1/3 full of hot ingredients and start on the lowest setting.  Blend in batches if necessary.