Vegan Roasted Bell Pepper Soup
Roasted Bell Pepper soup, suitable for vegans, low calories.
Ingredients
- 2 whole large red bell peppers
- 3 whole tomatoes
- 4 tablespoon avocado oil or olive oil
- 1 medium white onion, {chopped}
- ½ cup chopped celery
- ½ cup chopped carrots
- 1 cup frozen sweet yellow corn
- 4 garlic cloves, {minced}
- ½ tablespoon dried basil
- ⅛ teaspoon smoked paprika powder
- 3.5 cups vegetable stock
- 1 cup non-dairy milk
- salt and pepper to taste
Instructions
- Pre heat the oven to 450 F.
- Wash and cut the red bell peppers in half and place upside down (skin side up) on a baking sheet along with whole tomatoes and corn. Drizzle with two tablespoons oil and cook until the skin of pepper is blistered for about 10-15 minutes. Remove from the heat and set aside.
- Heat 2 tablespoons of avocado oil in a Dutch oven skillet, add chopped celery, onion, carrots and keep stirring for about 3-4 minutes, until the onion is translucent.
- Add minced garlic, basil, and cook until fragrant, for about 30 seconds.
- Add roasted bell pepper, tomatoes, corn and vegetable stock to the Dutch oven and bring to a boil, cover and simmer for about 10-15 minutes.
- Adjust seasoning with salt and pepper. Add almond milk, keep stirring for about 1-2 minutes
- Use a hand blender to puree the soup. Let it boil for about 1 minute, then remove from the heat and serve soup with your favorite toppings (I used kale chips, fresh chopped tomatoes as garnish).
Tried this recipe?Let us know how it was!